Apricot Glazed Chicken & Cheddar Potato Puff

Tonight was a special night... my fiancé actually helped me in the kitchen! This never happens in our house, as James isn't the greatest cook to ever live. Tonight he showed some spunk, and I have to say, it was extremely attractive.

I handed him a cookbook off my shelf (Taste of Home's 5 Ingredient Recipes) and asked him to pick out 2 recipes to make for dinner. The apricot glazed chicken and cheddar potato puff are the 2 recipes he decided upon. 

Any of you who are Taste of Home readers, you know how easy their recipes are to follow, and this particular cookbook is even more so (I highly recommend 5 Ingredient Recipes for beginner cooks). 

So, James got to work on peeling the potatoes and mixing up the glaze for the chicken while I started piecing together the ingredients for the garlic parmesan zucchini coins and garlic herb toast.

Everything came out fantastic.  The chicken was so moist and delicious and the potatoes are something that I will make again very soon. I am so proud of him for making the effort to get in the kitchen to cook with me. I find it to be his way of being romantic... now if only I could get him to go wine tasting or to get a pedicure with me!

Apricot-glaze chicken 

Prep/cook: 30 minutes 

Ingredients
2 boneless skinless chicken breast halves
¼ cup mayonnaise
2 tablespoons dried minced onion
¼ cup apricot preserves

Directions:
1. Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Yield: 2 servings. 

Cheddar Potato Puff 

Prep: 35 minutes  Bake: 30 minutes 

Ingredients:
4 medium potatoes, peeled and cubed
1 cup (8 ounces) shredded Cheddar or Swiss cheese, divided
¾ cup milk
1/4 cup butter, softened
1 teaspoon salt
1 eggs, lightly beaten

Directions:

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; mash potatoes. Add ¾ cup cheese, milk, butter and salt; cook and stir over low heat until cheese and butter are melted. Fold in egg.

2. Spread into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with the remaining shredded cheese.  

Yield: 6 servings. 

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