This recipe was born in my kitchen one day to fullfill a specific dish I was in the mood of. It definitely met my expectations and has been a regular on my menu since.
4 chicken cutlets
Â½ cup flour
Â½ tsp each salt, pepper, paprika (and any spices you like)
2 Tbsp oil, for frying
1 onion, slliced thin
1 red pepper, sliced thin
Â½ cup mayonnaise
Â½ cup apricot jam
Â¼ cup ketchup
1 Tbsp lemon juice
1 Tbsp honey
2 cloves crushed garlic, optional
Combine spice and flour. Dredge cutlets.
Fry on both sides until crisped. Place into 9X13 pan, and bake uncovered on 350, until vegetables are done. In the same pan (no need to wash it) saute onion and red pepper until tender. Add vegetables to pan.
Combine sauce ingredients. Pour over chicken and veggies. Continue baking covered for 45 minutes.