This has vibes of "Chinese" flavors and is simple and yet delicious.
Ingredients
- ⅓ cup orange or apricot marmalade/preserves⅓ cup orange or apricot marmalade/preserves
- ¼ cup sweet chili sauce¼ cup chili sauce
- 1 tablespoon hot mustard1 tablespoon hot mustard
- ¼ teaspoon salt¼ teaspoon salt
- ⅛ teaspoon pepper⅛ teaspoon pepper
- 4 boneless skinless chicken breast halves 4 ounces each4 boneless skinless chicken breast halves 4 ounces each
Steps
- In a medium saucepan, combine the apricot preserves, chili sauce, and hot mustard. Stir together and heat through on medium-low heat.In a medium saucepan, combine the apricot preserves, chili sauce, and hot mustard. Stir together and heat through on medium-low heat.
- Pound the thicker end of each chicken breast to even it out so they will cook more evenly. Pat chicken dry with a paper towel. Spritz chicken with oil and rub to coat. Sprinkle on the salt and pepper. Place the chicken in the air fryer basket.Pound the thicker end of each chicken breast to even it out so they will cook more evenly. Pat chicken dry with a paper towel. Spritz chicken with oil and rub to coat. Sprinkle on the salt and pepper. Place the chicken in the air fryer basket.
- Cook at 380˚F for about 10 minutes.Cook at 380°F/193°C for about 10 minutes.
- At the halfway point, turn the chicken and brush on some of the sauce onto the chicken breasts. Continue cooking until an instant read thermometer inserted into the center of the thickest part of the chicken reads 155˚F.At the halfway point, turn the chicken and brush on some of the sauce onto the chicken breasts. Continue cooking until an instant read thermometer inserted into the center of the thickest part of the chicken reads 155°F/68°C.
- Slice and serve chicken drizzled with a bit of the remaining sauce.Let chicken rest for 5 to 10 minutes to finish cooking, then slice and serve.
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