SPICY APRICOT CHICKEN
Savory breaded chicken baked in a sweet and spicy apricot sauce! 10 minute prep and SO delicious!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Spray a baking dish with nonstick cooking spray.
- Add apricot preserves, 1 teaspoon garlic powder, 1/2 teaspoon salt, and crushed red pepper flakes to a medium sauce pan and bring to a slight boil. Place beaten egg in one bowl. In another bowl whisk together bread crumbs, 1 teaspoon garlic powder, and 1 teaspoon salt.
- Dip each chicken breast in the egg, tossing to coat, then in the bread crumb mixture, tossing to coat. Pour about 1 cup of sauce into prepared baking dish. Place chicken breasts side by side on top of sauce. Cover chicken with remaining sauce. Bake 20-25 minutes until chicken is cooked through. Serve warm.
Nutrition Facts : Calories 468 kcal, Carbohydrate 83 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 113 mg, Sodium 407 mg, Fiber 1 g, Sugar 52 g, ServingSize 1 serving
SPICY APRICOT CHICKEN THIGHS
Chicken thighs are inexpensive and make a great dinner for a large group. The apricot glaze gives the meat a tempting gloss and the few minutes in the broiler crisps the skin to perfection. Leftovers are great the next day, too! Just turn oven on 375° and heat chicken for 10-15 minutes. -Marcy Gallinger, Deer Park, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.
Nutrition Facts :
SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
SPICY APRICOT CHICKEN (WITH BONUS LEFTOVERS IDEA)
Another recipe from Leanne Ely's Menu Mailer (savingdinner.com). This was very easy, and my husband loved it. I found it a little plain but he has simpler taste than I do.
Provided by Gingernut
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, thoroughly brown and cook chicken on all sides in vegetable oil. Add garlic; saute lightly (don't let brown).
- In a medium bowl, combine apricot preserves, Dijon mustard, dried apricots, chicken broth and crushed red pepper. Evenly pour over chicken in skillet. Simmer, covered, 5 minutes over low heat till sauce is slightly thickened.
- Leftovers: Drain off the sauce and chill. Chop up the leftover chicken and apricots. Add some mayo, flaked toasted almonds and sliced green onions, and you have a delicious chicken and apricot salad.
Nutrition Facts : Calories 230.2, Fat 5.6, SaturatedFat 1, Cholesterol 75.5, Sodium 235.9, Carbohydrate 18.8, Fiber 1, Sugar 13.6, Protein 26.1
SPICY APRICOT CHICKEN STIR-FRY
Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. Serve with your favorite rice recipe. I recommend coconut rice.
Provided by Teri Carrillo-Fox
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
- Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
- Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 23.2 g, Cholesterol 43.2 mg, Fat 6.6 g, Fiber 3.3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 529.2 mg, Sugar 14.9 g
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