Best Apricot Chicken En Croûte Recipes

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EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)



Easy Apricot Chicken (only 5 ingredients) image

You can make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 5

3 chicken breasts ((boneless, skinless))
1 cup apricot preserves
1 cup Catalina salad dressing ((or Russian dressing))
2 tablespoons Dijon mustard
2 ounces dried onion soup mix

Steps:

  • Cut chicken breasts in half or into serving-sized portions.
  • In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.

Nutrition Facts : Calories 261 kcal, Carbohydrate 14 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 717 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

BAKED BRIE EN CROUTE



Baked Brie en Croute image

This is delicious! A great appetizer everyone will love!

Provided by Mrs Sarah

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 1h

Yield 10

Number Of Ingredients 7

1 egg
1 tablespoon water
1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
½ cup apricot preserves
¾ cup dried cranberries
½ cup sliced almonds
1 (7 inch) wheel Brie cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk egg and water together to make egg wash.
  • Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
  • Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
  • Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
  • Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 40.9 g, Cholesterol 56 mg, Fat 32 g, Fiber 1.7 g, Protein 13.1 g, SaturatedFat 11.6 g, Sodium 371 mg, Sugar 13.5 g

APRICOT CHICKEN EN CROûTE



Apricot Chicken en Croûte image

This elegantly presented dish is surprisingly easy to make. It features tender chicken, colorful vegetables and seasoned cream cheese baked in a golden, flaky puff pastry crust.

Time 1h20m

Yield Serves: 8

Number Of Ingredients 12

1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/2 cup cream cheese, softened
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh ginger root
1 egg yolk
1 small red bell pepper, thinly sliced (about 1 cup)
16 asparagus spears, trimmed to 4 inches long
2 pounds skinless, boneless chicken breast halves(about 8 breast halves)
1/2 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth

Steps:

  • Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
  • Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet.
  • Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.
  • Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, 2 asparagus spears and 1 chicken breast. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the chicken, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture.
  • Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown. Let the pastries cool on the baking sheet on a wire rack for 5 minutes.
  • Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally. Serve the sauce with the chicken.

APRICOT CHICKEN



Apricot Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams

APRICOT CHICKEN II



Apricot Chicken II image

A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.

Provided by Marsha Timblin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h5m

Yield 6

Number Of Ingredients 5

6 bone-in chicken breast halves
1 pinch salt to taste
1 cup apricot preserves
1 tablespoon distilled white vinegar
1 tablespoon brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
  • Remove cover and bake for 10 more minutes.

Nutrition Facts : Calories 833 calories, Carbohydrate 39.1 g, Cholesterol 254 mg, Fat 36.7 g, Protein 82.8 g, SaturatedFat 10.6 g, Sodium 276.5 mg, Sugar 36.2 g

APRICOT CHICKEN (4 INGREDIENTS)



Apricot Chicken (4 Ingredients) image

Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.

Provided by NotQuiteVegetarian

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

400 ml apricot nectar
4 chicken breast fillets
1 (2 ounce) packet French onion soup mix
1/2 cup flour

Steps:

  • Preheat oven to around 180 degrees celsius.
  • Lightly coat fillets with flour.
  • Mix french onion soup mix with apricot nectar.
  • Pour into casserole dish.
  • Place chicken fillets into dish.
  • Turn them over to make sure they're coated with nectar/soup mix.
  • Bake for around 35 - 45 minutes.
  • Serve with rice and steamed veg.
  • Dinner's done!

Nutrition Facts : Calories 156.1, Fat 1, SaturatedFat 0.1, Cholesterol 0.7, Sodium 1142.7, Carbohydrate 34.9, Fiber 2, Sugar 16.7, Protein 3

BAKED APRICOT CHICKEN



Baked Apricot Chicken image

Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.

Provided by SHANG

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Yield 12

Number Of Ingredients 4

12 chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the jam, dressing and soup mix. Mix together.
  • Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g

SPICED CHICKEN & APRICOT PASTILLA



Spiced chicken & apricot pastilla image

Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner

Provided by Cassie Best

Categories     Dinner, Lunch

Time 1h25m

Number Of Ingredients 18

2 tbsp rapeseed oil or vegetable oil
2 onions , halved and sliced
2 garlic cloves , crushed
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
½ tsp fennel seeds
4 chicken legs
500ml chicken stock
1 tbsp clear honey
50g ground almonds
1 lemon , zested and 1/2 juiced
85g dried apricots , quartered
small bunch parsley , chopped
270g pack filo pastry (7 sheets)
75g butter , melted
icing sugar and cinnamon, for dusting (optional)

Steps:

  • Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
  • Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
  • Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
  • Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

APRICOT CHICKEN EN CROûTE



Apricot Chicken En Croûte image

Make and share this Apricot Chicken En Croûte recipe from Food.com.

Provided by Alley Barbie

Categories     < 60 Mins

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 (17 1/3 ounce) package pepperidge farm puff pastry sheets (2 sheets)
1 egg
1 tablespoon water
4 ounces cream cheese, softened
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh gingerroot
1 egg yolk
1 small red pepper, thinly sliced (about 1 cup)
16 asparagus spears, trimmed to 4 inches-long
8 boneless skinless chicken breast halves
1/2 cup swanson chicken stock

Steps:

  • Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F Line a baking sheet with parchment paper or spray with vegetable cooking spray. Beat the egg and water in a small bowl with a fork.
  • Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut the pastry sheet into 4 squares. Repeat with the remaining pastry sheet.
  • Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger and egg yolk in a medium bowl.
  • Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, < strong>2 asparagus spears and 1 chicken breast placed lengthwise. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the chicken breast. Starting at the short side with the chicken breast, roll up like a jelly roll. Press the edges to seal. Place the rolls onto the baking sheet. Brush with the egg mixture.
  • Bake for 20 minutes or until the chicken is cooked through and the pastry is golden. Cool on a wire rack for 5 minutes.
  • Heat the stock, remaining preserves, soy sauce and ginger in a 1-quart saucepan over medium heat. Cook and stir for 5 minutes or until the mixture is hot and bubbling. Serve with the chicken.
  • Make Ahead Tip: Prepare the rolls through step 3. Cover the baking sheet and refrigerate until ready to bake.

Nutrition Facts : Calories 617.2, Fat 31.2, SaturatedFat 9.9, Cholesterol 134.5, Sodium 820.3, Carbohydrate 48.2, Fiber 1.9, Sugar 11.5, Protein 36.2

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What is Apricot Chicken En Croûte?

Apricot chicken en croûte is a dish that is loved by many people all over the world. It is essentially chicken breasts wrapped in puff pastry, which is baked until it becomes crispy and golden. The chicken is then topped with a delicious apricot sauce that is infused with herbs, spices, and other flavors. The dish is usually served with a side of vegetables or a salad.

History of Apricot Chicken En Croûte

The history of apricot chicken en croûte is somewhat unclear. However, it is believed that the dish originated in France during the 18th century. The use of puff pastry was a common technique in French cuisine, and the dish was likely created as a new and innovative way to prepare chicken. Over time, the dish became popular in other parts of the world as well, such as the United States and the United Kingdom. Today, it is a staple in many households and is enjoyed by people of all ages.

Ingredients in Apricot Chicken En Croûte

The ingredients for apricot chicken en croûte vary depending on the recipe. However, most recipes include the following:
  1. Chicken breasts
  2. Puff pastry
  3. Dried apricots
  4. Chicken broth
  5. Honey
  6. Garlic powder
  7. Onion powder
  8. Thyme
  9. Salt and pepper
  10. Butter
  11. Egg for the egg wash

How to Make Apricot Chicken En Croûte

While the actual recipe for apricot chicken en croûte varies from chef to chef, there are some general steps that are followed to make this dish. These are:
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Season the chicken breasts with salt and pepper, and then brown them in a skillet.
  3. Remove the chicken from the skillet once browned and set it aside.
  4. Add butter to the same skillet and sauté dried apricots, chicken broth, honey, garlic powder, onion powder, thyme, salt, and pepper, for about 5 minutes.
  5. Line a baking sheet with parchment paper and roll out puff pastry.
  6. Place the chicken on the puff pastry and top it with the apricot sauce.
  7. Wrap the puff pastry around the chicken and tuck the ends underneath.
  8. Brush the pastry with an egg wash and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
  9. Remove from the oven and let it cool for 5-10 minutes.

Variations of Apricot Chicken En Croûte

While the traditional recipe for apricot chicken en croûte is delicious on its own, there are many variations of this dish that can be tried. Some of these include:
1. Using Different Fruits:
Instead of using apricots, other fruits like cranberries, peaches, or mangoes can be used to create a unique flavor.
2. Adding Cheese:
Adding cheese to the dish can add more flavor and texture to the dish. Options like feta or blue cheese work particularly well.
3. Using Different Herbs and Spices:
Changing the herbs and spices used in the dish can make a huge difference in the final flavor. Thyme is used in the traditional recipe, but other herbs like rosemary or sage could be used instead.
4. Making It Spicier:
For those who like spicy food, adding cayenne pepper or some chili flakes to the apricot sauce can add some heat to the dish.

Conclusion

In conclusion, apricot chicken en croûte is a delicious and flavorful dish that can be enjoyed by anyone. Its rich and unique taste makes it a perfect option for a special occasion or a weeknight dinner with the family. With its versatility and different variations, it remains a dish that is loved by many all over the world.
Apricot chicken en croûte is a flavorful and elegant dish that can impress your guests or make a delicious family meal. The dish is made by wrapping chicken breast with apricot preserves, prosciutto, and puff pastry, and baking it to golden perfection. However, to make a perfect apricot chicken en croûte, you need to follow certain tips and tricks that will help you achieve the desired result. In this article, we will share valuable advice on how to make a delicious apricot chicken en croûte recipe that will leave your taste buds craving for more.

Tip 1: Use High-Quality Ingredients

The quality of the ingredients you use can make a significant difference in the taste and texture of your apricot chicken en croûte. It is essential to use high-quality chicken breasts, fresh apricot preserves, and good quality prosciutto. The pastry should also be of high quality, preferably butter puff pastry, which is flakier and richer in taste than regular puff pastry. Using high-quality ingredients will result in a more delicious and visually appealing dish.

Tip 2: Properly Prep the Chicken Breasts

To make a perfect apricot chicken en croûte, it is crucial to prepare the chicken breasts properly. Start by removing the skin and trimming any visible fat. Then, use a meat mallet or a rolling pin to pound the chicken breasts to an even thickness. This will ensure that the chicken cooks evenly and stays moist.

Tip 3: Apply Apricot Preserves Evenly

The apricot preserves not only add a sweet and tangy flavor to the dish but also helps keep the chicken moist. To ensure that the apricot preserves are evenly distributed, use a spoon or a pastry brush to spread them on the surface of each chicken breast. Be careful not to apply too much apricot preserves, as it can cause the pastry to become soggy.

Tip 4: Properly Layer the Prosciutto

The prosciutto not only adds a smoky flavor to the dish but also helps hold the apricot preserves in place. When layering the prosciutto, make sure to overlap each slice slightly, creating a tight layer. This will help prevent the apricot preserves from leaking out during baking and ensure that the chicken stays moist.

Tip 5: Use Egg Wash to Seal the Pastry

Egg wash, a mixture of beaten egg and water or milk, is used to seal the edges of the pastry and give it a shiny and golden-brown finish. To achieve the desired result, lightly brush the edges of the pastry with the egg wash. This will help the pastry stick together and create a seal, preventing the juices from escaping during baking.

Tip 6: Chill the Pastry Before Baking

Chilling the pastry before baking is essential to ensure that it rises evenly and retains its shape. After wrapping the chicken with the pastry, chill it in the refrigerator for at least 30 minutes before baking. This will also help the pastry become flakier and richer in taste.

Tip 7: Don't Overbake the Chicken

Overbaking the chicken can result in dry and tough meat, which can ruin the entire dish. It is essential to monitor the cooking time and temperature closely, and remove the chicken from the oven as soon as the pastry turns golden brown. The internal temperature of the chicken should also be at least 165°F, as per the USDA guidelines.

Tip 8: Let the Chicken Rest

Letting the chicken rest for a few minutes before slicing it is essential to allow the juices to redistribute and prevent them from running out. Cover the chicken with foil and let it rest for at least 5-10 minutes before slicing it. This will result in juicy and delicious chicken.

Conclusion

In conclusion, making a perfect apricot chicken en croûte is not rocket science, but it requires attention to detail and proper execution of the above tips. Using high-quality ingredients, properly preparing the chicken, layering the prosciutto, using egg wash to seal the pastry, chilling the pastry before baking, not overbaking the chicken, and letting it rest are some of the valuable tips that will help you make a delicious apricot chicken en croûte recipe that is sure to impress.

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