Bonnies Apricot And Ginger Chicken Recipes

BONNIE'S APRICOT AND GINGER CHICKEN

Steps:

• 1. PREHEAT OVEN: Pre-heat oven to 350 degrees. Grease a 3 quart casserole dish.
• 2. PREPARE THE CHICKEN: Skin the chicken. Remove any bones or fat. Cut each breast into 3 chunks, slicing across the breast. Try to cut the chicken so all the pieces are the same size. Place the chicken pieces in the casserole dish, plump side up.
• 3. MAKE THE SAUCE: Combine the Russian dressing, apricot preserves, ginger, cornstarch, and onion soup mix. Stir well. Pour over the chicken. The sauce should cover the chicken.
• 4. BAKE THE CHICKEN: Bake in the preheated oven for one hour or more until tender.
• 5. SERVING SUGGESTIONS: Serve with steamed rice and stir fried vegetables. Enjoy!

CHICKEN WITH GINGERED APRICOT SAUCE

Steps:

• Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess.
• Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm.
• Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

BONNIE'S CHINESE HONEY GINGER CHICKEN

Steps:

• I use a small electric skillet unless I am doubling the recipe, then I use a large electric skillet. It is easier to regulate the heat using an electric skillet, but you can use a nonstick skillet if you prefer.
• Place the prepared chicken in the electric skillet.
• In a 2 cup Pyrex glass measuring cup, measure one cup of water, then add the rest of the 6 ingredients to make the sauce. Microwave for 2 1/2 minutes and whisk until smooth.
• Pour mixture over the chicken in the pan. The sauce will not cover the chicken completely.
• Cover the chicken with a lid and simmer over very low heat. My lowest simmer setting is almost on warm. Cook 30 minutes, turning the chicken two or three times with tongs, then remove the lid.
• Cook the chicken without the lid over low heat, stirring frequently as it thickens, basting the chicken with the sauce often. This will take about 20 or 30 minutes to become nice and thick.
• This is how it looks as it starts to thicken...
• As the sauce cooks, it thickens, and it will stick to the chicken. Serve over rice and add a tender crisp veggie stir fry. Enjoy!
• Let's eat!! Enjoy!