Skinny Apricot Chicken Kabobs Recipes

Steps:

• In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade in bag. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash. , On a lightly greased grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning and basting occasionally with reserved marinade.

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat for 2-3 minutes on each side. Cover and cook 5 minutes longer or until a thermometer reads 170°. Remove and keep warm. , Drain apricots, reserving juice. Cut apricots into 1/2-in. slices; set aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in preserves and vinegar until combined; pour into skillet. , Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Add apricots and chicken; heat through. Sprinkle with onions. Serve with rice if desired.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Heat oil with butter in a skillet over medium-high heat.
• Season the chicken with black pepper (do not use any salt).
• Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up).
• In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.
• Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
• Serve with rice.