Asian Apricot Chicken Cutlets Recipes

Steps:

• Butterfly out the chicken breasts to as even a thickness as is possible.
• Chop onion.
• Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the ginger.
• Season chicken breasts with the spice mixture.
• Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
• Brown the onion,and the chicken breasts for approximately 5 minute per side.
• Mix together all the remaining ingredients in a bowl.
• When chicken breasts are browned on both sides, add the sauce mixture.
• Simmer on medium-low heat for approximately 15-20 minutes, until chicken is done to an internal temperature of 170 degrees, and sauce is reduced and thickened.
• Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
• Serve over steamed white rice.

Steps:

• Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended.
• In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
• Spoon the rice into bowls and top with the chicken and dressing.

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.