Crispy Apricot Chicken-Post Marathon Recovery

In going with the sweet and savory theme that I love so much, I made some crispy chicken with a light coating of apricot jam and breadcrumbs. This recipe couldn’t be any easier, with very minimal ingredients. I’m aiming for more protein rich meals this week to help speed up my recovery. My muscles are slowly starting to repair itself and I’m constantly chugging water to avoid dehydration.

This week marks week 1 of post marathon recovery. My training is kind of in a funk right now since I just completed a marathon, but my running group is in the middle of their training program. So while most training plans advise to rest for a couple weeks after the marathon, I’m getting right back out there to continue training. I don’t mind it so much, since I feel pretty good right now, I just hope it doesn’t burn me out in the end. My ‘official’ training for the season actually doesn’t end until June, at the San Diego Rock N Roll Marathon. Yes, long season ahead, but I’m not going to be putting in as many miles as I did last year (40+miles). Instead I’m going to make up those miles with a lot more x-training and strength training. I actually have a 22 miler scheduled on Halloween morning with some friends. We’re going to tackle the hilly Palos Verdes loop so we can stuff our faces with candy later that night 22 miles might be a little soon right after the marathon, but I’m really going to start pushing myself towards the end of a run. Always ask yourself in everything you do, if you can give a little more. Most likely, you can.

Crispy Apricot Chicken

Serves 4

1 tablespoon olive oil

1/2 cup Panko breadcrumbs

4 boneless, skinless chicken breast

Coarse salt and fresh ground pepper

4 teaspoons apricot jam

Directions

1. Preheat the oven to 425 degrees. Lightly brush a rimmed baking sheet with oil

2. Combine oil with Panko breadrumbs

3. Season chicken with salt and pepper; spread one side of each chicken with 1 teaspoon jam. Sprinkle the breadcrumbs over the jam evenly

4. Transfer the chicken, coasted side up to the prepared baking sheet. Bake until the crust is golden and the chicken is cooked throughout. Serve on a bed of wilted greens.