Lemon Honey Pistachio Chicken With Apricot Rice Recipes

STICKY APRICOT CHICKEN

Steps:

• Heat a large, deep frying pan over medium-high heat.
• Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
• In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
• When the chicken is golden brown and almost cooked through, pour off the excess fat.
• Return the pot to the heat and add the glaze.
• Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
• Serve the chicken on rice with a generous amount of glaze spooned over.

APRICOT/LEMON CHICKEN

Steps:

• Combine preserves, lemon juice, soy sauce, and zest in a bowl.
• Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
• Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
• Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
• Drizzle with melted butter.
• Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
• Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
• Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
• Serve with lemon edges, steamed rice and green salad.

LEMON-APRICOT CHICKEN (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
• Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
• Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
• In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

PISTACHIO LEMON CHICKEN

Steps:

• In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
• Flatten each chicken breast half to 1/4-inch thickness.
• Sprinkle both sides of chicken with lemon pepper seasoning.
• Heat oil in a 12-inch skillet over medium-high heat.
• Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
• Serve chicken topped with pan juices, nuts and garnish with lemon slices.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

APRICOT HONEY CHICKEN

Steps:

• In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a thermometer reads 170°., Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through.