BAKED APRICOT CHICKEN
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
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
BAKED APRICOT ROSEMARY CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
- Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
- Preheat the oven to 375 degrees F.
- Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.
EASY BAKED APRICOT CHICKEN BREAST
You can use a whole cut-up chicken or 10 chicken thighs if desired and increase baking time. if you are in a hurry you can omit the browning, but the chicken will not be as good, you can double this recipe but you will need a large baking dish, or just double the sauce amounts. Serve with cooked rice. Do not season the chicken with any salt, the dry soup mix already has enough in it.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Heat oil with butter in a skillet over medium-high heat.
- Season the chicken with black pepper (do not use any salt).
- Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up).
- In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.
- Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
- Serve with rice.
Nutrition Facts : Calories 522.7, Fat 26.9, SaturatedFat 4.6, Cholesterol 73.8, Sodium 839.7, Carbohydrate 44.1, Fiber 0.5, Sugar 27.2, Protein 28.4
APRICOT-MUSTARD BAKED CHICKEN
Provided by Jenny Rosenstrach
Categories Chicken Mustard Bake Kid-Friendly Dinner Apricot Healthy Low Cholesterol Small Plates
Number Of Ingredients 6
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.
BAKED APRICOT CHICKEN
This is a quick and easy recipe that's so tasty. I've made this adding in some dried apricots also.
Provided by Dreamgoddess
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Combine the preserves, lemon juice and soy sauce in a shallow bowl.
- Divide this mixture in half; reserve half to serve with the chicken.
- Dip the chicken pieces in the preserves mixture; roll in bread crumbs.
- Place the chicken in a baking dish.
- Drizzle with melted butter and bake about 35-40 minutes, or until the chicken is done.
- Heat the remaining preserves; serve with the chicken.
BAKED APRICOT-ORANGE CHICKEN
One of the things I admire most about the Silver Palate cookbooks is the unusual and savory use of fruit in many of their main dishes. This delicious, succulent chicken is no exception! Sweet and wonderful!
Provided by EdsGirlAngie
Categories Chicken
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 8
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.
BAKED APRICOT CHICKEN AND RICE
This is good both hot and cold. Served cold in the summer months, you can garnish the dish with fresh fruit.
Provided by TishT
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 325F degrees.
- Spray 9 X 13 baking dish with non stick spray.
- Place the chicken breasts in the bottom of the dish.
- Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour.
- Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.
BAKED APRICOT-GINGER CHICKEN WITH SWEET AND SOUR SAUCE
Source: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish and Non-Jewish by Zell Schulman Macmillan USA 1998
Provided by Manami
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If the chicken is frozen, thaw it overnight in your refrigerator.
- Rinse and clean the parts with cold water and dry well with paper towels.
- Preheat the oven to 350ºF.
- Cut the chicken breasts in half.
- Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
- Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
- Dip each chicken part in the egg mixture, then in the crumb mixture.
- Arrange in a single layer in a 9x13-inch baking pan.
- In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
- Or place in a small saucepan and bring to a boil.
- Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
- Serve with the Sweet and Sour Sauce.
- SWEET AND SOUR SAUCE:.
- This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
- Pour over the baked chicken or pass at the table.
- Place all the ingredients in a medium saucepan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Remove from the heat.
- Refrigerate and warm before serving.
Nutrition Facts : Calories 611.5, Fat 9, SaturatedFat 2, Cholesterol 180.2, Sodium 954.2, Carbohydrate 81.9, Fiber 1, Sugar 22.9, Protein 47.2
BAKED APRICOT WILD RICE CHICKEN
Make and share this Baked Apricot Wild Rice Chicken recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Clean chicken, discarding giblets and neck. Tie legs together and place, breast-side up, in a Dutch oven.
- Spread honey over chicken. Sprinkle with onion, garlic, turmeric, and lemon juice. Cover and bake for 1 hour. Drain off all fat and liquid.
- Sprinkle contents of rice and seasoning packets from rice mix around and under chicken. Pour water over rice. Add apricots.
- Cover and bake 35-45 minutes or until rice is tender and chicken is cooked through.
- Mix pecans into rice. Cut chicken into pieces and serve over rice.
Nutrition Facts : Calories 631, Fat 43.9, SaturatedFat 10.8, Cholesterol 160.4, Sodium 155.8, Carbohydrate 20, Fiber 3, Sugar 15, Protein 39.8
EASY BAKED APRICOT CHICKEN
Make and share this Easy Baked Apricot Chicken recipe from Food.com.
Provided by kannie
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees
- 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 1095.7, Fat 71.5, SaturatedFat 15.9, Cholesterol 237.2, Sodium 1338.1, Carbohydrate 65.5, Fiber 0.7, Sugar 40.8, Protein 50.3
BAKED CHICKEN WING HONEY APRICOT GLAZE
Make and share this Baked Chicken Wing Honey Apricot Glaze recipe from Food.com.
Provided by foodart
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Set aside the chicken wings.
- In a mixing bowl blend the rest of the ingredients together and add chicken wings and coat well and place into a baking pan 18 x 13" x 1" line with alum foil. Place into oven for 15 minutes and baste each 15 minutes for a total of four times.
- Baking time is 60 minutes.
Nutrition Facts : Calories 1536.9, Fat 86.2, SaturatedFat 22.6, Cholesterol 349.6, Sodium 2613.4, Carbohydrate 90.7, Fiber 0.6, Sugar 69.7, Protein 85.2
BAKED HONEY-APRICOT CHICKEN TENDERS RECIPE - (4.7/5)
Provided by á-27053
Number Of Ingredients 4
Steps:
- Preheat oven to 359. In a small bowl, combine honey and preserves. Brush honey mixture on both sides of hickey, dredge in bread crumbs. Place chicken on a baking sheet coated with nonstick cooking spray. Bake 20 minutes on each side until lightly browned.
POULTRY ESSENTIALS: BAKED APRICOT STICKY CHICKEN
I was just having fun with a chicken, and came up with this recipe. It is a slow-baked chicken, with a sticky apricot glaze. What is funny is that the final recipe is nowhere what I envisioned. But, that is the fun of creating in the kitchen. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 3h10m
Number Of Ingredients 20
Steps:
- 1. PREP/PREPARE
- 2. You will need an ovenproof pan, large enough to hold the chicken, and any veggies you choose to add to the pan. You will not need a cover.
- 3. Gather your Ingredients (mise en place).
- 4. THE BRINE
- 5. Dissolve the salt in the water, add the chicken and allow to soak in the refrigerator for 2 - hours. Then, remove from the brine and rinse.
- 6. THE CHICKEN
- 7. Place a rack in the bottom position, and preheat the oven to 300f (150c).
- 8. Divide the sweet butter, and rub it under the skin of the breasts. Then rub the outside of the bird with the olive oil, and sprinkle on the spices. Cut the peach in half, and stick into the cavity. Finally, truss the legs and wings.
- 9. Chef's Note: If you are adding any veggies, place them around the bird.
- 10. Add the chicken to the preheated oven for 2 hours.
- 11. After two hours remove the chicken.
- 12. Mix the apricot preserves, tamari, and white pepper in a bowl, and brush over the chicken.
- 13. Return the chicken to the oven until the glaze begins to brown in spots, about an hour.
- 14. PLATE/PRESENT
- 15. Allow to rest for ten minutes, before carving and serving. Enjoy.
- 16. Keep the faith, and keep cooking.
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