Amazing Apricot Chicken Food

EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)

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.

APRICOT CHICKEN

Steps:

• Preheat the oven to 375 degrees Fahrenheit and prepare a 9x13 inch baking dish by spraying it with cooking spray.
• Using a mallet or rolling pin, flatten each chicken breast until it is 1 inch thick on all sides.
• Salt and pepper the chicken breasts and then lay them out evenly in the prepared baking dish. Take care not to overlap them.
• In a medium mixing bowl, whisk together the vegetable oil, apricot jam, fish sauce, honey, orange juice, and rosemary until combined.
• Pour the apricot mixture over the chicken and bake in the oven for 30-35 minutes or until the chicken reads 165 degrees Fahrenheit on a meat thermometer and juices run clear. The bake time will vary depending on the size of the chicken breast.
• Once fully cooked, take the chicken out of the oven and let it rest for 5 minutes.
• Plate and serve with a chopped parsley garnish, optional.

APRICOT CHICKEN

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.

AMAZING APRICOT CHICKEN

Steps:

• Finely mince shallot.
• Heat a large drizzle of olive oil in a non stick skillet over medium high heat. Pat chicken dry with paper towel, then season all over with salt and pepper.
• Add to pan and cook until no longer pink in center 4-5 minutes per side. Remove from pan and set aside to rest.
• To pan, add shallot, whole thyme sprigs and drizzle of olive oil over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, 1 minute. Stir in 1/2 cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and add 2 Tbsp. butter, gently swirl until melted. Serve this pan sauce drizzled over chicken.

FANTASTIC APRICOT CHICKEN

Steps:

• Cut the chicken breasts into cubes.
• Place the cornflour and pepper in a small plastic bag so that you can shake the cornflour onto the chicken pieces.
• Start cooking your pasta so that it is ready when the chicken is.
• Shake the cornflour onto the chicken pieces.
• Place the oil into a frying pan and cook the chicken so that it is fully cooked.
• Mix the french onion soup and apricot nectar together and add to the chicken in the frying pan.
• Cook and stir for a couple of minutes.
• Add the apricot halves and the juice from the apricot halves.
• Stir continually and cook for a further 10-15 minutes so that the flavor can be absorbed by the chicken.
• Serve.

APRICOT CHICKEN

Steps:

• In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.

SOUTHERN APRICOT CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.
• Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.
• While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.

EVIN'S INDIAN APRICOT CHICKEN

Steps:

• Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
• Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

EASIEST APRICOT CHICKEN

Steps:

• In medium size bowl pour french dressing and apricot preserves.
• Mix well with a spoon.
• Place chicken thighs in a 13 x 9 baking dish (i spray it first with non stick spray). Pour the mixture over chicken.
• Bake covered in 350 preheated oven for 45 minutes.
• Take chicken out of the oven, remove cover and pour out as much liquid as you can.
• Return back to oven uncovered.
• Turn oven up to 425 and let bake 15 minutes longer to brown tops of thighs.

APRICOT CHICKEN II

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.

CRISPY APRICOT CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink., Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.

BAKED APRICOT CHICKEN

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.

APRICOT CHICKEN WITH BALSAMIC VINEGAR

Steps:

• Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
• Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

TONYS AWESOME CREAMY APRICOT CHICKEN

Steps:

• Cook the chicken legs while on the bone.
• Then take the chicken off of the legs and cube it.
• Put it in a stove top pot (with a lid) and put the apricot nectar and french onion soup in; add all other ingredients except for the rice.
• Cook on a low to medium heat for about 20 minutes.
• Once cooked, serve it up on a bed of rice.
• Soooo yummy.
• Let me know what you think!

QUICK APRICOT CHICKEN

Steps:

• In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.

APRICOT CHICKEN (4 INGREDIENTS)

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!