APRICOT CHICKEN I
Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.
Provided by Shirley Rickey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g
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
BAKED APRICOT CHICKEN
Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.
Provided by SHANG
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the jam, dressing and soup mix. Mix together.
- Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g
APRICOT-GLAZED CHICKEN BREASTS
Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.
Provided by Charles Ross Carozza
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
- Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
- Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 724 calories, Carbohydrate 57.3 g, Cholesterol 117 mg, Fat 32.9 g, Fiber 0.9 g, Protein 45.3 g, SaturatedFat 5.2 g, Sodium 1043.4 mg, Sugar 44.5 g
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.
EASY BAKED APRICOT CHICKEN BREAST
You can use a whole cut-up chicken or 10 chicken thighs if desired and increase baking time. if you are in a hurry you can omit the browning, but the chicken will not be as good, you can double this recipe but you will need a large baking dish, or just double the sauce amounts. Serve with cooked rice. Do not season the chicken with any salt, the dry soup mix already has enough in it.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 522.7, Fat 26.9, SaturatedFat 4.6, Cholesterol 73.8, Sodium 839.7, Carbohydrate 44.1, Fiber 0.5, Sugar 27.2, Protein 28.4
APRICOT GLAZED CHICKEN
A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.
Provided by M. Burton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 5
Number Of Ingredients 6
Steps:
- Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
- Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
- Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g
APRICOT-ALMOND CHICKEN BREASTS
"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
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
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
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