Apricot And Chicken Bruschetta Recipes

APRICOT AND CHICKEN BRUSCHETTA

Steps:

• Preheat the oven to 350ºF.
• Slice the bread into 10 slices, each about 1/2-inch thick.
• Brush the bread slices with the olive oil and arrange on a baking sheet.
• Bake for 10 to 15 minutes until crisp and golden.
• Cool to room temperature.
• Spread each slice of the toasted bread with the apricot preserves(already mixed with crushed red peppers) then place a slice of the cheese on top.
• Arrange the sliced chicken on top of the cheese.
• Cut each piece of prosciutto in half and place on top of the chicken.
• Transfer the bruschetta to a serving platter.
• Drizzle with the extra-virgin olive oil and serve at room temperature, that's what makes it so great! :).

APRICOT DESSERT BRUSCHETTA

Steps:

• Place bread on an ungreased baking sheet. Bake at 350° for until toasted, 4-6 minutes. Cool., Meanwhile, in a small saucepan, combine apricots, nectar and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain and discard liquid., Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.

APRICOT CHICKEN

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.

APRICOT CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
• Remove cover and bake for 10 more minutes.