Chicken Baked With Oranges Apricots And Dried Cranberries Recipes

DUMP-AND-BAKE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
• Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
• Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY

Steps:

• Heat oven to 450 degrees F and arrange rack in middle.
• In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
• Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
• Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.

APRICOT ORANGE CHICKEN

Steps:

• In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil. , Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

CRANBERRY-ORANGE CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package, using orange juice and water for the liquid and stirring in berries and nuts with the stuffing mix.
• Combine chicken, soup and vegetables. Spoon into 6 ovenproof serving bowls or 13x9-inch baking dish; top with stuffing mixture.
• Bake 30 min. or until chicken is done.

BAKED APRICOT-ORANGE CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Place chicken in a baking dish, skin side up, and season with salt, pepper and ginger.
• Spread marmalade over chicken; pour both juices in the pan.
• Bake 20 minutes.
• Remove from oven and add apricots, distributing evenly.
• Sprinkle with brown sugar and return to oven, basting occasionally, for 40 minutes.
• Serve immediate with some of the pan juices.

APRICOT CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken., Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.

CHICKEN, DRIED APRICOTS

Steps:

• Rub the chicken with cumin, paprika, salt and pepper. Place the garlic in the cavity. Set aside at room temperature for one hour.
• Simmer the apricots in water to cover for 30 minutes, or until plump.
• Preheat oven to 350 degrees. In a large fireproof casserole, fry the onion in the butter and oil until soft. Add the chicken and apricots. Cover and bake in the oven for 45 minutes, or until the chicken is cooked, basting frequently. Remove lid for final 15 minutes of cooking so that the chicken breast browns. Correct seasoning and serve.

CHICKEN, BAKED WITH ORANGES, APRICOTS AND DRIED CRANBERRIES RECIPE

Steps:

• arrange chicken breasts in single layer in a lg deep pan. sprinkle with onion, paprika, rosemary, pepper, dried apricots, dried cranberries and mandarin oranges. blend flour with 1/2 cup orange juice. add orange zest, grand marnier and remaining 1 1/2 cups of orange juice. pour over chicken. bake uncovered in the oven at 350. baste every 15 minutes, for 45 minutes, or until juices run clear. remove chicken from pan and cut into strips. place chicken strips over rice or angel hair pasta and cover with sauce.