Best Chicken Breasts In Spicy Apricot And Plum Sauce Recipes

CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE

Steps:

• Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
• In another pan, brown the chicken breast in the oil.
• Add the sauce and cook together gently for about 15 minutes.
• Season well with salt and pepper.
• Serve over rice or cous-cous.

APRICOT SALSA CHICKEN

Steps:

• Combine the first four ingredients in large bowl; add chicken in batches. Turn to coat. , In a large skillet, cook chicken over medium heat in oil until a thermometer reads 165°. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, 2 minutes. Serve with rice.

SPICY APRICOT-GLAZED CHICKEN

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.

APRICOT-GLAZED CHICKEN WITH DRIED PLUMS AND SAGE

Steps:

• Preheat oven to 400°F.
• Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
• Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
• If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.
• Roast until the tops of the chicken pieces are browned, about 35-40 minutes.
• Dave's Take:
• Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent.

GRILLED SPICY APRICOT CHICKEN - DELISH!!

Steps:

• 1. In a shallow dish, add all ingredients, except for the chicken, salt and pepper. Mix well and mash up any large pieces of apricot.
• 2. Once marinade is well blended, salt and pepper each piece of chicken and add the chicken pieces to the marinade, making sure all is coated well. Cover and refrigerate for an hour.
• 3. When ready to grill. Turn the grill on medium high. Once the grill is hot enough, place each chicken piece topside down on grids. Close the lid and cook for 5 minutes. Don't throw marinade away, you will be using it to baste the chicken, during the grilling process.
• 4. After 5 minutes turn the chicken 1/4 turn and continue cooking for another couple minutes to get some nice grill marks.
• 5. Turn to the other side and baste the grilled side. Close lid and cook for another 3 - 5 minutes. If the chicken is still pink in the center, continue basting and turning frequently, until chicken is completely cooked. Baste frequently and make sure to keep checking as they will caramelize quickly...
• 6. When no longer pink in center, remove to a baste the tops one last time, and remove to a serving platter. Serve immediately.

CHICKEN IN PLUM SAUCE

Steps:

• place chicken in a baking dish.
• mix plum sauce with soy sauce (soy sauce is to taste so keep checking to see how you like it).
• add sauce to cover the chicken
• put in the oven and cook until chicken is cooked (around 40 - 50 minutes)
• serve with rice or as my nan did warm vegies and potatoes.