APRICOT AND BACON STUFFED CHICKEN THIGHS
These juicy Apricot and Bacon Stuffed Chicken Thighs are easy enough for a weeknight family dinner and yet special enough to make when you have company over. Apricots add sweetness without overpowering this savory dish and bacon adds a touch of smokiness.
Provided by Mira
Categories Main Dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Soak dried apricots in a cup of warm water for 10-15 minutes, and then chop them.
- To create stuffing, combine apricots, bacon, onion, garlic, breadcrumbs, sage, and parsley flakes in a mixing bowl. Set aside.
- Mix black pepper and salt in a small bowl and set side.
- Place a chicken thigh, skin side down (where the skin would be), on a cutting board and cover with a piece of wax or parchment paper; pound with a meat mallet or a heavy skillet to flatten the thigh. Place the flatten thigh on a clean plate and set aside. Repeat with each thigh.
- Lay a flattened thigh on a cutting board skin side down, and sprinkle with salt and black pepper mixture. Spread about 2 tbsp of stuffing on the thigh and press down with your fingers. Carefully roll the thigh and secure the roll with a toothpick. Place on a baking sheet. Repeat with all thighs. Use the leftover stuffing to sprinkle on the top of the stuffed thighs.
- Bake at 375°F for 40-45 minutes or until a thermometer inserted sideways registers 175°F.
- Remove the toothpicks and serve hot or cold.
Nutrition Facts : Calories 292 kcal, Carbohydrate 8 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 158 mg, Sugar 4 g, ServingSize 1 serving
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
CHICKEN WITH APRICOT AND BACON
I had a version of this at an Italian restaurant and thought, I can make this. Well, here is my version. Serve with pasta or risotto.
Provided by KelBel
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook pancetta in saucepan over medium high heat until fat is rendered and pancetta is done to your liking.
- Pour off all but 1 T grease. Add olive oil into the same pan.
- Cut each breast half in half. You will have 4 pieces of chicken. Season chicken with salt and pepper and place in hot pan. Sear 5 minutes on both sides. Remove chicken from pan.
- Add white wine to pan to deglaze. Scrape up bits off the bottom off pan. Stir in chicken broth.
- Add apricot and chicken with any juices. Cover and simmer until liquid is reduced by half, apricots are plump and chicken is done, about 10 minutes.
- Place chicken on plate, top with pancetta and apricots, pour sauce over all.
Nutrition Facts : Calories 349.5, Fat 13.6, SaturatedFat 2.9, Cholesterol 46.4, Sodium 54.5, Carbohydrate 20.6, Fiber 2, Sugar 16.1, Protein 16.1
APRICOT CHICKEN THIGHS
Make and share this Apricot Chicken Thighs recipe from Food.com.
Provided by Dancer
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all but chicken and dried apricots.
- Mix well, set aside.
- Trim excess fat from chicken.
- Rinse chicken with cold water, pat dry.
- Place chicken in a 12 x 8 x 2" baking dish.
- Pour reserved apricot nectar mixture over chicken.
- Cover and bake at 350 degrees for 45 minutes.
- Uncover, and place aproicot halves in apricot nectar mixture.
- Continue baking, uncovered, 15 minutes or until chicken is tender.
- Remove chicken to a warmed serving platter, discarding apricot nectar mixture.
- Garnish each thigh with 2 apricot halves.
- Serve immediately.
BACON AND CHEESE STUFFED CHICKEN
Make and share this Bacon and Cheese Stuffed Chicken recipe from Food.com.
Provided by Quick n Easy Recipes
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
- Sprinkle chicken with salt, pepper and paprika.
- Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
- Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
- Remove from skillet and cover loosely with foil to keep warm.
- Stir cornstarch into chicken broth with a fork until dissolved.
- Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
- Add chopped parsley.
- To serve, spoon over chicken.
Nutrition Facts : Calories 268.2, Fat 15, SaturatedFat 5.4, Cholesterol 95.9, Sodium 595.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 30.4
CHICKEN THIGHS WITH APRICOTS
I love fruit with meat and this is a special treat. I also want to cook a wonderful dish for a diabetic with low carbs. I found this recipe in Good Housekeeping "Our Best Diabetic Recipes"
Provided by taril
Categories Chicken Thigh & Leg
Time 42m
Yield 4 1 1/2 thighs, 1 Tablespoon sauce and 1 apricot, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Place chicken in a large resealable plastic bag set in a shallow dish. In a small bowl, combine 1/4 cup of Nectar, 2 Tablespoons of preserves, 2 Tablespoons mint, 1 Tablespoon of oil, vinegar, curry powder and garlic. Pour over chicken; seal bag. Refrigerate for 2 to 4 hours.
- Using a gas grill, preheat grill, reduce heat to minimum, place chicken on grill. Grill, covered, 12 to 15 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through grilling. Add apricots to grill, cut side down, during last 5 minutes of grilling or until lightly browned.
- For sauce: In a small bowl, combine remaining 1/4 cup apricot nectar, 4 Tablespoons preserves, 2 Tablespoons mint, 1 teaspoon olive oil, the green onions, 3 Tablespoons pistachios, the mustard, mustard seeds and 1/4 teaspoon salt.
- Drizzle sauce over chicken and apricots. Sprinkle with remaining nuts.
Nutrition Facts : Calories 260.7, Fat 12.7, SaturatedFat 2.2, Cholesterol 94.4, Sodium 102.3, Carbohydrate 12, Fiber 2.4, Sugar 8.3, Protein 25
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