Apricot Chicken En Croûte Recipes

ONE POT APRICOT CHICKEN RECIPE

Steps:

• Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
• Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
• Brown both sides of the chicken for 3-5 minutes.
• In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
• Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
• Pour the rest over the chicken and cook an additional 5 minutes.

EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)

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.

BAKED APRICOT CHICKEN

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.

APRICOT CHICKEN I

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.

APRICOT CHICKEN EN CROûTE

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet.
• Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.
• Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, 2 asparagus spears and 1 chicken breast. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the chicken, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture.
• Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown. Let the pastries cool on the baking sheet on a wire rack for 5 minutes.
• Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally. Serve the sauce with the chicken.

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.

APRICOT CHICKEN

Steps:

• Dip the chicken breast loins in the lactose free milk.
• Then place chicken into the bread crumbs to coat.
• Preheat the oven for Bake at 350°F.
• In a skillet, on medium heat brown the bread crumb coated chicken until.
• golden brown in the vegetable oil.
• Placed browned chicken in ungreased baking dish in a single layer.
• I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
• Then I drizzle the melted preserves over the chicken.
• Bake in a 350 F oven.
• For 30 minutes uncovered or until chicken is cooked thoroughly.
• Enjoy!

SPICED CHICKEN & APRICOT PASTILLA

Steps:

• Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
• Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
• Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

APRICOT CHICKEN EN CROûTE

Steps:

• Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F Line a baking sheet with parchment paper or spray with vegetable cooking spray. Beat the egg and water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut the pastry sheet into 4 squares. Repeat with the remaining pastry sheet.
• Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger and egg yolk in a medium bowl.
• Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, < strong>2 asparagus spears and 1 chicken breast placed lengthwise. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the chicken breast. Starting at the short side with the chicken breast, roll up like a jelly roll. Press the edges to seal. Place the rolls onto the baking sheet. Brush with the egg mixture.
• Bake for 20 minutes or until the chicken is cooked through and the pastry is golden. Cool on a wire rack for 5 minutes.
• Heat the stock, remaining preserves, soy sauce and ginger in a 1-quart saucepan over medium heat. Cook and stir for 5 minutes or until the mixture is hot and bubbling. Serve with the chicken.
• Make Ahead Tip: Prepare the rolls through step 3. Cover the baking sheet and refrigerate until ready to bake.