Roasted Chicken /Apricot Sauce with Cauliflower Parmesan
2 packages Boneless skinless chicken breasts(**sale** Gold ‘n Plump 3/$10.00)
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups apricot/pineapple jam
2 tablespoons soy sauce
½ teaspoon liquid smoke
2 baking potatoes, peeled and cut into chunks
2 cloves garlic. minced
4 cups cauliflower (**sale** $0.69)
½ cup milk
¼ cup grated Parmesan cheese
Preheat oven to 400 degrees. Spray large baking dish with a nonstick spray. Lay the chicken in the dish and sprinkle with salt and pepper. In a small bowl, combine all other ingredients. Stir until mixed and pour over chicken. Bake 30-35 minutes or until chicken is done. Serve with Cauliflower Parmesan. (Recipe below)
Put potatoes and garlic in a large sauce pan and add water to cover about 2 inches. Bring to a boil and cook for 7-8 minutes. Add cauliflower and continue to boil until potato is done. Remove from heat, and add milk and Parmesan cheese. Mash or use a hand mixer to combine until smooth or desired consistency. Salt and pepper if desired.
Roasted Chicken in Apricot Sauce $9.35
Cauliflower Parmesan $5.39
Meal Total: $ 14.74
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