APRICOT CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams
APRICOT CHICKEN
When the rest of my family would have chicken parmigiana, I created this recipe for my one child who was lactose intolerant. And then it became a regular favorite requested by the whole family as well. It can be adapted for people who aren't lactose intolerant by just switching out the lactose-free milk for regular milk I normally double this recipe. Enjoy!
Provided by AcadiaTwo
Categories Chicken Breast
Time 50m
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 5
Steps:
- Dip the chicken breast loins in the lactose free milk.
- Then place chicken into the bread crumbs to coat.
- Preheat the oven for Bake at 350°F.
- In a skillet, on medium heat brown the bread crumb coated chicken until.
- golden brown in the vegetable oil.
- Placed browned chicken in ungreased baking dish in a single layer.
- I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
- Then I drizzle the melted preserves over the chicken.
- Bake in a 350 F oven.
- For 30 minutes uncovered or until chicken is cooked thoroughly.
- Enjoy!
Nutrition Facts : Calories 265.7, Fat 5.7, SaturatedFat 1, Cholesterol 68.6, Sodium 348.6, Carbohydrate 23.1, Fiber 0.8, Sugar 8.2, Protein 29.5
BAKED APRICOT CHICKEN
Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.
Provided by SHANG
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the jam, dressing and soup mix. Mix together.
- Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g
APRICOT CHICKEN (4 INGREDIENTS)
Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.
Provided by NotQuiteVegetarian
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to around 180 degrees celsius.
- Lightly coat fillets with flour.
- Mix french onion soup mix with apricot nectar.
- Pour into casserole dish.
- Place chicken fillets into dish.
- Turn them over to make sure they're coated with nectar/soup mix.
- Bake for around 35 - 45 minutes.
- Serve with rice and steamed veg.
- Dinner's done!
Nutrition Facts : Calories 156.1, Fat 1, SaturatedFat 0.1, Cholesterol 0.7, Sodium 1142.7, Carbohydrate 34.9, Fiber 2, Sugar 16.7, Protein 3
APRICOT-GLAZED CHICKEN
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
- Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.
APRICOT CHICKEN
I have fixed this tender glazed apricot chicken recipe for myself on many special occasions. With the pretty golden-orange sauce, it looks as good as it tastes. -Winifred Brown, Jamesburg, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.
Nutrition Facts :
AUSSIE APRICOT CHICKEN
Make and share this Aussie Apricot Chicken recipe from Food.com.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190c.
- Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
- Mix the curry powder and flour together in a bag then add in the chicken and toss well.
- Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
- Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
- Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
- *You can add in dried or canned apricots, but we prefer it without.
Nutrition Facts : Calories 278.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 91.4, Sodium 903.8, Carbohydrate 27.9, Fiber 2.3, Sugar 16, Protein 23.7
APRICOT CHICKEN I
Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.
Provided by Shirley Rickey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g
CHICKEN WITH APRICOTS
Chicken with a fruit and nut sauce
Provided by amp1043
Time 40m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Chop the chicken breasts into small chunks, fry until cooked then set aside.
- Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
- In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
- Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
- Bring to the boil and simmer for 15 minutes.
- Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table
CHICKEN WITH APRICOT JAM
This is a really easy, sweet, savory dish. When I first made it I was surprised by the flavor of the sauce. I served it over rice with veggies on the side. I can definately see making a lot of the sauce and using it in a stir fry. Next time I make this, I might try a different flavor jam, just to see what happens. :) I originally found the recipe on WebMD, and they sourced it from The Art Institute of New York City.
Provided by Kkikii
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Lightly grease a baking dish.
- Salt and pepper the chicken. Put them in the baking dish and bake for 20-25 minutes or until cooked through.
- In a saucepan, mix the apricot jam and soy sauce. Bring the mix to a boil and then lower the heat. Simmer for 5 minutes. If you want a thicker sauce, let it simmer for longer.
- Pour the mix over the cooked chicken. Sprinkle with sesame seeds and garnish with sliced scallions.
Nutrition Facts : Calories 246.8, Fat 3.8, SaturatedFat 0.7, Cholesterol 65.8, Sodium 759.7, Carbohydrate 25.2, Fiber 1, Sugar 13.5, Protein 28.6
APRICOT CHICKEN
Make and share this Apricot Chicken recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce. Add chicken pieces to remaining mixture and turn several times, coating.
- pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.
- Remove from marinade and place in a single layer in a baking pan. Discard remaining.
- marinade. Bake, uncovered, in a 375°F oven 45 to 50 minutes, or until chicken is tender, lightly browned and no longer.
- pink in the center. Brush with reserved sauce several times during cooking. Brush.
- remaining reserved sauce on chicken just before serving.
EASY APRICOT GLAZED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
- Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
- Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
- Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.
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- Preheat oven to 350 degrees F and spray an oven safe dish (casserole dish or small roaster) with non-stick cooking spray and place chicken on bottom
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- Cut your boneless skinless breasts or thighs into appropriate individual serving size pieces and arrange in the baking dish.
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