APRICOT CHICKEN
When the rest of my family would have chicken parmigiana, I created this recipe for my one child who was lactose intolerant. And then it became a regular favorite requested by the whole family as well. It can be adapted for people who aren't lactose intolerant by just switching out the lactose-free milk for regular milk I normally double this recipe. Enjoy!
Provided by AcadiaTwo
Categories Chicken Breast
Time 50m
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 5
Steps:
- Dip the chicken breast loins in the lactose free milk.
- Then place chicken into the bread crumbs to coat.
- Preheat the oven for Bake at 350°F.
- In a skillet, on medium heat brown the bread crumb coated chicken until.
- golden brown in the vegetable oil.
- Placed browned chicken in ungreased baking dish in a single layer.
- I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
- Then I drizzle the melted preserves over the chicken.
- Bake in a 350 F oven.
- For 30 minutes uncovered or until chicken is cooked thoroughly.
- Enjoy!
Nutrition Facts : Calories 265.7, Fat 5.7, SaturatedFat 1, Cholesterol 68.6, Sodium 348.6, Carbohydrate 23.1, Fiber 0.8, Sugar 8.2, Protein 29.5
BBQ CHICKEN MELT
Steps:
- Heat grill pan over medium-high heat. Brush with olive oil.
- Season chicken on both sides with salt and pepper. Place on pan and grill until cooked through, about 4 to 5 minutes per side. During the last minute of cooking, brush chicken breasts with barbecue sauce. Remove chicken and let rest, 5 minutes. Slice crosswise.
- Rub olive oil on onions and season with salt and pepper. Grease the pan a bit more with olive oil. Add onions and cook until softened, 2 to 3 minutes per side, brushing the onions with the sauce during the last minute of cooking. Turn off the heat and carefully wipe pan to remove any blackened bits.
- Assemble the sandwiches. Lightly brush outside of bread with olive oil. Add chicken to one slice. Top with more sauce, then add the onions, cheese and another slice of bread. Repeat process to make 3 more sandwiches.
- Reheat grill pan. Add sandwiches to hot pan and place a heavy skillet ( such as cast iron) on top of the sandwiches to press down. Cook until cheese is melted.
APRICOT AND CHEDDAR CHICKEN MELT
These sophisticated sandwiches are familiar enough for children. The chicken can be marinated tonight and broiled for dinner tomorrow. Pair it with a crunchy salad for a pleasant contrast between hot and cold.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
- Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.
- Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.
Nutrition Facts : Calories 631 g, Fat 14 g, Fiber 1 g, Protein 66 g
CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE
Saw this on TV and could almost smell it. Had to try it myself. Tweaked it just a little bit (cut down on the fat).
Provided by Chef Dudo
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
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-MUSTARD CHICKEN BREASTS (WW-FRIENDLY)
With all the variants of apricot chicken that appear on Recipezaar, this one doesn't seem to have been posted yet ... I got this from "Your Family Will Love It!", put out by Prevention magazine some time in the mid-1990s. It's my go-to recipe when my oven isn't free (and we don't have access to a grill). Couldn't be easier, and I always have the ingredients in the house. One 4-ounce portion is 4 WW points.
Provided by KLHquilts
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large no-stick skillet, combine the water, mustard, preserves, soy sauce, and scallions. Mix thoroughly.
- Add chicken. Bring to a simmer over medium-high heat, then reduce heat to medium or medium-low. Gently simmer for 15-18 minutes, or until chicken is cooked through.
- If the sauce becomes too thick while cooking, just add a few more tablespoons of water.
Nutrition Facts : Calories 174.6, Fat 1.9, SaturatedFat 0.4, Cholesterol 65.8, Sodium 507.2, Carbohydrate 11.2, Fiber 0.6, Sugar 6.1, Protein 27.4
CHICKEN APRICOT BUNDLES
These are tasty little sandwiches. The sweet, tart taste of the apricots goes well with the chicken, cheese, and pecans.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Unroll the crescent roll dough and separate into eight rectangles. Place onto ungreased cookie sheet; press the perforations together.
- Combine the remaining ingredients and spoon 1/4 cupful onto the center of each rectangle. Bring the edges to the center; pinch and seal.
- Bake at 375°F for 12 to 15 minutes or until golden.
Nutrition Facts : Calories 331.8, Fat 15, SaturatedFat 5.7, Cholesterol 69.5, Sodium 563.4, Carbohydrate 32.9, Fiber 2.7, Sugar 4.8, Protein 16.1
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