Mustard Apricot Jam Chicken Recipes

HONEY-MUSTARD APRICOT CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine the mustard, apricot preserves, ginger, salt and pepper. Place the chicken on a greased foil-lined baking sheet. Spoon half of the mustard mixture over chicken., Broil 4-6 in. from the heat for 4 minutes. Turn; brush with remaining mustard mixture. Broil 3-4 minutes longer or until juices run clear.

APRICOT JAM CHICKEN

Steps:

• Cut your boneless skinless breasts or thighs into appropriate individual serving size pieces and arrange in the baking dish.
• Combine preserves, mustard, lemon rind, lemon juice, thyme, salt and pepper in a medium size bowl and whisk together. If you are baking the chicken right away, pour the sauce over the chicken in the baking dish. Then lay a lemon slice on each piece of chicken or evenly cover the whole baking dish with the slices.
• Cook at 375 degrees for 30 minutes uncovered. Or 325 convection for 40 minutes or 350 convection for 30 minutes.

APRICOT-DIJON-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
• Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
• Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

MUSTARD / APRICOT JAM CHICKEN

Steps:

• Preheat oven to 350.
• Mix mustard, jam and garlic powder. Set aside.
• Mix bread crumbs, pepper and salt in a zip lock bag. Coat both sides of the chicken with the mustard/ jam mixture. Put chicken in zip lock bag and shake till evenly coated with bread crumbs. Shake off extra bread crumbs.
• Place chicken on a greased baking sheet.
• Bake for an hour uncovered.

CHICKEN WITH APRICOT DIJON MUSTARD

Steps:

• 1.Combine all ingredients except chicken in small bowl; mix well. 2.Grill chicken 5 inches from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce. 3.Discard sauce after cooking.

APRICOT-MUSTARD BAKED CHICKEN

Steps:

• Preheat the oven to 400°F.
• Place the chicken on a rimmed cookie sheet or baking dish lined with foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes.
• While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan over low heat for about 3 minutes. It should be slightly syrupy.
• Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place the chicken under the broiler on the top rack so it gets golden and crispy looking.

APRICOT MUSTARD GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 375. In a small saucepan, whisk together jam, mustard and broth. Bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low and cook, stirring, until jam has dissolved, about 3 minutes.
• Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken butter. Scatter apricots over chicken and bake, uncovered, until chicken is lightly browned and cooked through, about 1 hour, turning and basting chicken often during baking time. Let chicken rest for 10 minutes before serving.
• Serve hot with sauce from baking dishes spooned over top.