Orange Cracker Apricot Chicken Recipes

Steps:

• With food processor running, put ginger, orange rind and lemon rind through feed tube, and chop fine.
• Add the orange juice, apricot preserves and mustard, and process to mix well.
• Wash and dry chicken breasts, and place in small bowl; pour orange mixture over chicken, and marinate until it is time to cook the chicken.
• Peel the oranges, and cut into small segments. Heat oil in nonstick skillet; brown chicken on both sides; add marinade mixture and orange pieces, simmer briskly until chicken is cooked through and marinade has been slightly reduced.

Steps:

• Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
• Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
• Pat the chicken dry with paper towels, then season with salt and pepper.
• Lay the chicken in prepared 9 by 13-inch baking dish.
• Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
• Simmer, whisking often, until the mixture has thickened, about 8 minutes.
• Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
• Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
• Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

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.

Steps:

• Preheat oven to 375 degrees F.
• Place chicken in a baking dish, skin side up, and season with salt, pepper and ginger.
• Spread marmalade over chicken; pour both juices in the pan.
• Bake 20 minutes.
• Remove from oven and add apricots, distributing evenly.
• Sprinkle with brown sugar and return to oven, basting occasionally, for 40 minutes.
• Serve immediate with some of the pan juices.

Steps:

• Cut chicken in half, lengthwise, using a sharp cleaver and kitchen shears as needed. Remove skin.
• Prepare marinade: Place ingredients, orange slices through fennel bulb in a non reactive container large enough for skinned chicken halves to lie in marinade, fleshy side down.
• Marinate at least 8 hours, preferably overnight. Occasionally baste the upside of chicken with marinade.
• Remove chicken from marinade, lightly dab with paper towel to remove excess moisture. Discard marinade.
• For glaze: Soak the apricots in the boiling water, approximately 30 minute Remove apricots and squeeze out any excess moisture.
• Place apricots, Grand Marnier, and Soy Sauce in Food Processor and blend till smooth.
• Preheat oven to 375 degrees.
• Brush chicken generously with the apricot glaze.
• Place sliced onion and fennel in bottom of 13 X 9 baking dish, glass preferred. Place the glazed chicken halves, bone side down, on top of onion and fennel slices. Cover with foil and place in preheated oven for 20 minutes.
• Remove foil and bake an additional 20-30 minutes until meat thermometer, inserted thigh registers 165 degrees. Remove chicken halves from pan and keep warm.
• Place onions, fennel and juices from pan in a sauce pan and bring to a boil. Add a little water if needed. Strain sauce.
• Cut chicken into quarters and place on serving plate. Drizzle with sauce, and pass remaining sauce.
• Tip: To supreme an orange: Peel with a knife, removing all white traces. Slice segments between the white skin parts, so that you just have skinless segments.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Whisk together the orange juice, mustard, and salt in a small bowl. Mix together the cracker crumbs, orange zest, and black pepper on a plate. Coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. Place the breaded thighs on the prepared baking sheet.
• Bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Switch the oven setting to 'Broil.'
• Top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. When the chicken looks like it is starting to burn it is done.

Steps:

• Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink., Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil. , Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Whisk together the orange juice, mustard, and salt in a small bowl. Mix together the cracker crumbs, orange zest, and black pepper on a plate. Coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. Place the breaded thighs on the prepared baking sheet.
• Bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Switch the oven setting to 'Broil.'
• Top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. When the chicken looks like it is starting to burn it is done.

Steps:

• In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.

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!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Whisk together the orange juice, mustard, and salt in a small bowl. Mix together the cracker crumbs, orange zest, and black pepper on a plate. Coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. Place the breaded thighs on the prepared baking sheet.
• Bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Switch the oven setting to 'Broil.'
• Top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. When the chicken looks like it is starting to burn it is done.

Steps:

• Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil
• Set aside to cool
• Combine apricot mixture with chicken, orange, grapes, cashew pieces, parsley, coriander/cilantro pepper, salt, and crushed red pepper in a large bowl, cover and chill 1 to 2 hours
• Spoon chicken mixture onto a lettuce lined platter to serve
• Or place on 4 salad plates and serve