Asian Apricot Chicken Cutlets Recipes

Steps:

• Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.
• Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.
• Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.
• Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

Steps:

• Butterfly out the chicken breasts to as even a thickness as is possible.
• Chop onion.
• Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger.
• Season chicken breasts with the spice mixture.
• Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
• Brown the onion,and the chicken breasts for approximately 5 minute per side.
• Mix together all the remaining ingredients in a bowl.
• When chicken breasts are browned on both sides, add the sauce mixture.
• Simmer on medium-low heat for approximately 15-20 minutes, until chicken is done to an internal temperature of 170 degrees, and sauce is reduced and thickened.
• Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
• Serve over steamed white rice.

Steps:

• Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
• In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
• Spoon the rice into bowls and top with the chicken and dressing.