APRICOT CHICKEN
Savor the sweet taste of summer with this Apricot Chicken recipe. Apricot preserves and spices add up to a sweet and savory dinner.
Provided by Emily
Categories Main Dish Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit and prepare a 9x13 inch baking dish by spraying it with cooking spray.
- Using a mallet or rolling pin, flatten each chicken breast until it is 1 inch thick on all sides.
- Salt and pepper the chicken breasts and then lay them out evenly in the prepared baking dish. Take care not to overlap them.
- In a medium mixing bowl, whisk together the vegetable oil, apricot jam, fish sauce, honey, orange juice, and rosemary until combined.
- Pour the apricot mixture over the chicken and bake in the oven for 30-35 minutes or until the chicken reads 165 degrees Fahrenheit on a meat thermometer and juices run clear. The bake time will vary depending on the size of the chicken breast.
- Once fully cooked, take the chicken out of the oven and let it rest for 5 minutes.
- Plate and serve with a chopped parsley garnish, optional.
Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 47 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1015 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
APRICOT-ROSEMARY CHICKEN
I'm a recipe collector and I do not remember where I found this delicious recipe so I can' take the credit for the recipe but I take the credit for posting it, lol! This easy recipe seasons chicken breasts with an herb mixture, then adds an apricot and honey mustard glaze during baking.
Provided by Lucille Hoerle
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350; line a 9X13-inch baking pan with foil, spray with non-stick cooking spray. In a small bowl crush the spices, combine with salt and pepper, and rub over both sides of chicken breasts. Place in prepared pan; pour broth into pan. Bake for 20 minutes. In a small bowl mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minutes until done.
APRICOT ROSEMARY CHICKEN
Make and share this Apricot Rosemary Chicken recipe from Food.com.
Provided by valerie-lynn82
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line a 9x13-inch baking pan with foil, spray with olive oil. In a small bowl, mix the spices and rub over both sides of chicken breasts. Place in the prepared pan; pour broth over chicken. Bake for 20 minute.
- In a small bowl, mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minute or until done.
Nutrition Facts : Calories 337.8, Fat 3.6, SaturatedFat 0.7, Cholesterol 75.5, Sodium 551.5, Carbohydrate 53, Fiber 0.5, Sugar 35.4, Protein 25.8
ROSEMARY-APRICOT CHICKEN
Make and share this Rosemary-Apricot Chicken recipe from Food.com.
Provided by codeblusqrl
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken.
- Place chicken, meaty side up, in pan and bake for 25 minutes.
- Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear.
- serve.
Nutrition Facts : Calories 36, Fat 0.1, Sodium 402.6, Carbohydrate 9.4, Fiber 0.2, Sugar 5, Protein 0.2
SPICY CHICKEN TAGINE WITH APRICOTS, ROSEMARY, AND GINGER
From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.
Provided by Amber Dawn
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and butter in a tagine or heavy-based casserole dish.
- Stir in ginger, onion, chopped rosemary, and chilies and sauté until the onion begins to soften.
- Stir in halved rosemary sprigs and the cinnamon sticks.
- Add chicken and brown on both sides.
- Toss in the apricots and honey.
- Stir in plum tomatoes with their juice.
- Add a little water if necessary to ensure there is enough to cover the base of the tagine and submerge the apricots.
- Bring liquid to a boil, then reduce heat to low.
- Cover with a lid and cook gently for 35 - 40 minutes.
- Season to taste with salt and pepper.
- Sprinkle shredded basil over chicken.
- Serve immediately.
ROAST CHICKEN WITH APRICOT-ROSEMARY GLAZE
Make and share this Roast Chicken with Apricot-Rosemary Glaze recipe from Food.com.
Provided by MarieRynr
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
- Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
- Transfer 1/2 cup glaze to bowl; reserve.
- Arrange chicken breasts and wings on 1 large rimmed baking sheet.
- Arrange thighs and drumsticks on second rimmed sheet.
- Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
- Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
- Increase oven temperature to 500*F.
- Roast until chicken begins to brown, about 10 minutes longer.
- Transfer chicken to platter.
- Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
- Spoon off fat from top of juices.
- Add enough broth to juices to mesure 1 3/4 cups sauce.
- Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
- Serve chicken with sauce.
Nutrition Facts : Calories 1014.1, Fat 55, SaturatedFat 15.7, Cholesterol 271.7, Sodium 299.5, Carbohydrate 61.4, Fiber 0.5, Sugar 35.3, Protein 68.8
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- Bring stock and 1/8 teaspoon salt to a boil in a small saucepan. Stir in couscous. Remove pan from heat; cover and let stand 5 minutes. Stir in parsley and almonds.
- Combine 1/8 teaspoon salt, apricot preserves, vinegar, and rosemary in a 2-cup glass measure. Microwave at HIGH for 2 minutes, stirring after 1 minute.
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