Apricot Chicken with Arugula & Frisée

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Apricot Chicken with Arugula & Frisée
  • 4Servings


  • 4 chicken breast cutlets, pounded to 1/4 inch thick

  • 1 tsp. fresh thyme leaves

  • 1/2 tsp. Real Salt kosher salt

  • 4 Tbs. olive oil, divided

  • 2 Tbs. Jamnation Apricot Up In The Moment Jam

  • 1 Tbs. + 1 tsp. fresh Meyer lemon juice

  • 2 handfuls wild arugula

  • 2 handfuls frisée lettuce

  • Salt & pepper


In small bowl, stir together jam, 1 Tbs. olive oil, and 1 tsp. lemon juice, and set aside. Sprinkle cutlets with thyme leaves and kosher salt.

In large skillet, heat 2 Tbs. olive oil over medium-high heat. Sauté chicken cutlets in batches (depending on the size of your pan) 2 minutes. Turn over, smear each cutlet with ¼ of jam mixture, and sauté 2 minutes more, until just cooked through.

In large bowl, toss arugula and frisee with 1 Tbs. olive oil and 1 Tbs. lemon juice, plus salt and pepper to taste. Divide among four plates.

Slices cutlets into 5–6 long slices each and arrange over greens. Serve immediately.

Nutrition Information

  • Serving Size: 1
  • Calories: 280
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 75 mg
  • Fat Content: 17 g
  • Fiber Content: 1 g
  • Protein Content: 25 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 380 mg
  • Sugar Content: 5 g
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