Apricot Almond Chicken Recipes

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APRICOT-ALMOND CHICKEN BREASTS



Apricot-Almond Chicken Breasts image

"This chicken dish is so delicious, I constantly get asked for the recipe-even my picky eaters clamor for it! It takes only minutes to prepare, so on busy weeknights I can put a healthy supper on the table." Trisha Kruse - Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup apricot preserves
1/4 cup reduced-sodium chicken broth
1 tablespoon honey mustard
1/4 cup sliced almonds

Steps:

  • Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes. , In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 372 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 468mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

ALMOND CHICKEN WITH APRICOT SAUCE



Almond Chicken with Apricot Sauce image

With its fruity, slightly sweet apricot sauce, this tender chicken entree is full of flavor, not fat. When my children were all at home, they would rate a new recipe on the scale of 1 to 10. This is one of the 10's. -Erma Yoder, Millersburg, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 cup apricot spreadable fruit
3 tablespoons reduced-sodium soy sauce
2 tablespoons finely chopped onion
4 teaspoons cider vinegar
1 teaspoon ground mustard
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup sliced almonds
1 tablespoon butter, melted

Steps:

  • In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

APRICOT CHICKEN WITH ALMONDS



Apricot Chicken with Almonds image

Categories     Chicken     Fruit     Poultry     Bake     Broil     Quick & Easy     Apricot     Almond     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 (6-ounce) skinless boneless chicken breast halves
5/8 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter

Steps:

  • Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
  • Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
  • While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
  • Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
  • Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.

APRICOT ALMOND CHICKEN



Apricot Almond Chicken image

"This tender chicken topped with sweet apricot preserves and crunchy almonds is special enough for guests, yet requires no complicated cooking," notes Betty Due of Mendota, Illinois. The hearty brown rice, with colorful flecks of red and green pepper, makes a pretty accompaniment.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 11

2-1/4 cups chicken broth
1 cup uncooked long grain brown rice
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt, optional
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons apricot preserves
1/3 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Top with chicken. , Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. , Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a thermometer reads 170°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 456 calories, Fat 11g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 143mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN TAGINE WITH APRICOTS AND ALMONDS



Chicken Tagine with Apricots and Almonds image

Provided by Baija Lafridi

Categories     Chicken     Garlic     Apricot     Almond     Spice     Cilantro     Parsley     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 19

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special Equipment
a 10- to 12-inch tagine or heavy skillet; kitchen string

Steps:

  • Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
  • Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
  • Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
  • While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
  • While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

APRICOT ALMOND CHICKEN



Apricot Almond Chicken image

Make and share this Apricot Almond Chicken recipe from Food.com.

Provided by Redsie

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/4 cups chicken broth
1 cup uncooked long grain brown rice
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt (optional)
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 (1/4 lb) boneless skinless chicken breast half
4 tablespoons apricot preserves
1/3 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the first eight ingredients.
  • Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
  • Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
  • Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 422.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 65.8, Sodium 515.5, Carbohydrate 53.5, Fiber 3.2, Sugar 9.9, Protein 34.7

QUICK APRICOT ALMOND CHICKEN



Quick Apricot Almond Chicken image

Our home economists streamlined Sherry Keller's favorite dish to make it even speedier to assemble. The succulent chicken entree has a sweet apricot sauce and a lovely look. "For variety, try it with other preserves," Sherry notes from Lock Haven, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup lemon juice
1/4 cup Dijon mustard
2 teaspoons minced garlic
1/2 teaspoon white pepper
1/2 cup plus 2 tablespoons olive oil, divided
6 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
1 can (14-1/2 ounces) chicken broth
1 cup apricot preserves
2 tablespoons butter
1 cup sliced almonds
Hot cooked rice

Steps:

  • In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.

Nutrition Facts :

APRICOT-ALMOND CHICKEN



Apricot-Almond Chicken image

Looking for a hearty dinner? Then check out this apricot-almond chicken recipe that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

Cooking spray
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup apricot preserves
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/2 cup sliced almonds

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place chicken in pan; spray with cooking spray and sprinkle with salt and pepper. Bake 5 minutes.
  • Meanwhile, in small microwavable bowl, mix preserves, soy sauce and mustard; microwave on High 1 minute or until preserves are melted.
  • Stir preserves mixture and spoon over chicken; sprinkle evenly with almonds. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 20 g, TransFat 0 g

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