Chicken Breast with Apricot Preserves Glaze

You will need:

2 lbs. chicken breast
2 cloves garlic (crushed & chopped)
½ cup parsley (chopped)
1 head fresh broccoli (sliced)
1- 15 oz. canned peaches (drained) (reserve syrup)
2 cups uncooked rice
3 tablespoons olive oil

chicken glaze:

¼ tsp. sesame oil
1 tsp. soy sauce
1 tablespoon teriyaki sauce
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Apricot preserve

Prepare rice in rice cooker.

In large frying pan place olive oil and chicken breast along with crushed garlic and parsley, sauté for about 10 minutes on each side.

Prepare chicken glaze in small bowl. Coat chicken with glaze while still in frying pan. Let each side continue to sauté for about 10 minutes.

Slice chicken and place on griddle, drizzle with a little olive oil and let grill to a golden color.

Steam broccoli and let cool.

Drizzle a little olive oil on griddle and grill broccoli to a golden color.

Grill peaches on griddle to reach a golden color.

Place rice in large bowl and top with broccoli, peaches and chicken.

Heat frying pan chicken was cooked in and pour reserved syrup to deglaze drippings from chicken.

Pour the deglazing from the pan over the chicken.

Enjoy!