EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)
You can make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!
Provided by Erica Walker
Categories Dinner Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Cut chicken breasts in half or into serving-sized portions.
- In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.
Nutrition Facts : Calories 261 kcal, Carbohydrate 14 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 717 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
STUFFED CHICKEN BREASTS W/ APRICOT GLAZE
A nod to Thanksgiving with a simple, delicious stuffed with stuffing chicken breast. The apricot glaze melts down as a sauce. Serve with all the trimmings; cranberry sauce, mashed potatoes and pumpkin pie.
Provided by Kirby
Categories Chicken Breast
Time 1h5m
Yield 2 whole chicken breasts, 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
- Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat. This is where the stuffing will go.
- Set aside in refrigerator while preparing the stuffing.
- Preheat oven to 375°F.
- Sauté diced vegetables for stuffing in enough vegetable oil to coat the pan.
- Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
- Add sauté to cubes of bread in a bowl off of the heat, mixing together.
- Add hot stock (veggie stock is fine, here too) a little at a time, making sure the bread soaks it up.
- Add one lightly scrambled egg to the mixture.
- Take out your chicken a prepare to stuff! Use your fingers to open the split further, and start filling it in with stuffing, until just a bit is mounding out of the chicken. The moisture of the stuffing will help to keep in it place.
- You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
- Heat a large sauté pan to medium high, with enough oil to coat the pan(I use the same pan I sauté the vegetables in).
- Add the breasts skin side down until the skin is turning golden.
- While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
- Turn breasts in pan over and sear for five minutes.
- Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
- Place in the oven until done, about fifteen more minutes. Using a meat thermometer, the chicken should be at about 175 - 180°F.
- If serving several courses, these breasts can be served in halves. It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.
Nutrition Facts : Calories 467.1, Fat 17, SaturatedFat 4.9, Cholesterol 198.6, Sodium 473.9, Carbohydrate 41.5, Fiber 1.7, Sugar 18.7, Protein 37.1
APRICOT CHICKEN BREASTS
Enjoy this hearty chicken dish that's baked with Whole Grain Total® cereal and apricots - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In small bowl, mix cereal, apricots and butter. Spoon half of cereal mixture on center of each chicken breast. Fold chicken in half horizontally over stuffing; secure with toothpicks. Place in ungreased 9-inch square pan.
- In 1-quart saucepan, heat preserves and lemon juice over medium-low heat, stirring occasionally, until preserves are melted. Pour over chicken.
- Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Season to taste with salt and pepper.
Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 37 g, TransFat 0 g
CASHEW CRUSTED CHICKEN
Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!
Provided by MR_PIANOMAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
- Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.
Nutrition Facts : Calories 547.5 calories, Carbohydrate 68.7 g, Cholesterol 67.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 686.5 mg, Sugar 38.2 g
GOAT CHEESE, APRICOT, AND SAGE-STUFFED CHICKEN BREASTS
Steps:
- Preheat the oven to 400 degrees F.
- In a medium-size saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Don't let the onions and garlic brown. Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the goat cheese and set aside. (This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before stuffing the chicken breasts.)
- Place each chicken breast between 2 pieces of plastic wrap. With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick. (They will not roll easily if they are too thick.) Season with salt and pepper.
- Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side. Tie the ends with string to secure them. Place the egg in a shallow bowl and the panko crumbs in another shallow bowl. Dip the chicken in the egg, and then roll in the panko crumbs until completely coated. In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes.
- After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
- Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.
APRICOT AND CASHEW STUFFED CHICKEN BREAST
Make and share this Apricot and Cashew Stuffed Chicken Breast recipe from Food.com.
Provided by Jubes
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit).
- Cut a deep pocket towards the tip through the side of each piece of chicken breast, being careful not to cut all the way through.
- Refrigerate until needed.
- In a pan sauté the onions and half the cashews in 2 tablespoons of the butter.
- When lightly coloured add parsley, apricots and almond meal, salt and pepper and mix well.
- Fill the chicken pieces, roll and close with toothpicks.
- Season well.
- Wipe out the pan; add oil and brown the chicken breasts on both sides. Do this in two batches if need be.
- Transfer to an oven dish and add the remaining 2 tablespoons butter and cashews.
- Bake for 15 minutes until chicken is lightly browned, basting with the pan juices.
- Serve with vegetables or salad.
ROAST CHICKEN WITH APRICOT STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
- Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
- Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
- Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.
APRICOT CHICKEN BREASTS
Canned apricots add color and nutrition to this delicious sauce served over chicken breasts.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 275mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 2g fiber), Protein 24g protein.
APRICOT CHICKEN WITH CASHEWS
From Taste of Home's Simple and Delicious Magazine. From start to finish this dish takes about 15 minutes to prepare because it is cooked in the microwave! How easy is that? Serve over hot cooked rice.
Provided by Juenessa
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients.
- Add chicken and toss to coat.
- Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
- Add green pepper and cashews.
- Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once.
- Let stand for 3 minutes.
- Serve with rice.
- Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts : Calories 371, Fat 12.9, SaturatedFat 2.4, Cholesterol 65.8, Sodium 714.8, Carbohydrate 35.4, Fiber 1.3, Sugar 16.5, Protein 30.4
QUICK APRICOT CHICKEN
This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I've used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. -Vicki Ruiz, Twin Falls, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 2g fiber), Protein 28g protein.
LOW FAT APRICOT STUFFED CHICKEN BREASTS
This low-fat dish is a great addition to the recipe files for those who are looking to reduce their fat intake or reduce their waistline.
Provided by Carrie Ann
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Flatten chicken breasts to uniform thickness.
- Combine apricots,onion,almonds and parsley.
- Divide apricot mixture between chicken breasts; roll up and secure with toothpicks.
- Bake in pre-heated 350 oven for 30 to 40 minutes or until done.
- Remove from oven and transfer to serving plate;keep warm.
- Mix together yogurt, apricots, mustard and sugar.
- Heat until warm.
- Spoon warm apricot-mustard sauce over each breast.
Nutrition Facts : Calories 197.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 76.3, Sodium 383.9, Carbohydrate 9, Fiber 1.4, Sugar 7.2, Protein 28.9
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