Apricot Glazed Chicken Food

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APRICOT-GLAZED CHICKEN WITH SPRING VEGETABLES



Apricot-Glazed Chicken with Spring Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless, boneless chicken breasts (about 4)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
4 carrots, cut into 1/2-inch pieces
1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
12 ounces snow peas, trimmed (about 2 1/2 cups)
3 tablespoons apricot preserves
4 teaspoons dijon mustard
4 scallions, chopped
1 tablespoon chopped fresh tarragon
1 teaspoon finely grated lemon zest

Steps:

  • Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
  • Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
  • Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 cup apricot jam
3 teaspoons dry mustard
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 whole chicken, cut into parts (about 6 pounds)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
  • Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

These chicken thighs are glazed in a thick apricot sauce that provides a sweet counterpart to the chili sauce.

Provided by super14

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
4 skinless chicken thighs
½ onion, sliced
1 (15 ounce) can apricot halves, drained
1 tablespoon chili sauce
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

  • Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
  • Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 21.5 g, Cholesterol 80.7 mg, Fat 12 g, Fiber 2.9 g, Protein 20.6 g, SaturatedFat 4.9 g, Sodium 152.7 mg, Sugar 16.2 g

EASY APRICOT GLAZED CHICKEN



Easy Apricot Glazed Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 9

One 5-to-6-pound roasting chicken, giblets removed
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley, optional
3 cloves garlic, finely chopped
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 teaspoon cider vinegar
1 cup chicken broth

Steps:

  • Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
  • Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
  • Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
  • Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
  • Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

APRICOT PESTO-GLAZED CHICKEN



Apricot Pesto-Glazed Chicken image

Get your sweet-and-savory on with this delicious Apricot Pesto-Glazed Chicken. Get out the fresh basil and parsley and let's get started!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 10

6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 tsp. dried Italian seasoning
3/4 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh parsley
1/3 cup dried apricots
1/4 cup slivered almonds
2 cloves garlic, quartered
2 Tbsp. KRAFT 100% Grated Parmesan and Romano Cheese
2 Tbsp. oil
1/4 cup apricot preserves, melted

Steps:

  • Heat greased grill to medium heat.
  • Place chicken, top sides down, on cutting board; sprinkle with Italian seasoning.
  • Blend all remaining ingredients except preserves in blender until smooth; spread onto chicken to within 1/2 inch of sides. Fold in both long sides of each chicken breast, then roll up starting at one short end. Secure with wooden toothpicks.
  • Grill, seam sides down, 18 to 20 min. or until done, turning after 10 min. and brushing with preserves for the last 5 min. Remove and discard toothpicks before serving chicken.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

APRICOT GLAZED GRILLED CHICKEN



Apricot Glazed Grilled Chicken image

We really like Apricot Chicken. In the summer I hate to heat up the house. DH made this for a cookout. Absolutely delicious! **There is also a variation in the directions for Asian Glazed Chicken. *PLEASE NOTE!* For easier clean up I would suggest using a grill pan or aluminum to cook the chicken on. Found this recipe in Cooking Light.

Provided by kittycatmom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
cooking spray

Steps:

  • Combine first 4 ingredients in a small bowl, stirring well.
  • 2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
  • 3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
  • 4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.
  • Asian-Glazed Grilled Chicken Variation:.
  • Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

Provided by Melissa Roberts

Categories     Blender     Chicken     Ginger     Marinate     Roast     Hanukkah     Kid-Friendly     Apricot     Fall     Winter     Shallot     Jam or Jelly     Soy Sauce     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)

Steps:

  • Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
  • Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
  • Preheat oven to 425°F with rack in middle.
  • Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.

APRICOT GLAZED CHICKEN BREASTS



Apricot Glazed Chicken Breasts image

A simple and quick main dish designed for busy nights or cooking novices. Add a steamed vegetable and rice and a tasty dinner is on the table in 30 minutes or less. I like to include the hot sauce not to make this a spicy dish but to cut the sweetness just a bit. Planning to try this on the grill this summer as it should work very well. (WW 4 pts)

Provided by justcallmetoni

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil cooking spray
3 tablespoons apricot preserves
1 tablespoon ketchup
1 teaspoon white balsamic vinegar or 1 teaspoon rice wine vinegar
2 -3 drops Tabasco sauce (optional)
4 (5 -6 ounce) boneless skinless chicken breast halves, trimmed
1/2-1 teaspoon crumbled dried thyme
salt and pepper

Steps:

  • Preheat the broiler. Line the broiler pan with aluminum foil. (The foil is a must for quick clean up.) Spray the broiler-pan rack with nonstick vegetable cooking spray.
  • In a cup, stir together the preserves or marmalade, ketchup, and vinegar. Add the tabasco if you are planning to include.
  • Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. (If you are using larger chicken breasts, adjust the cooking time.)
  • Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Turn the chicken (it should now be skin side up) and brush on the rest of the glaze an broil an additional minute.
  • Remove from the broiler and serve.

QUICK APRICOT GLAZED CHICKEN



Quick Apricot Glazed Chicken image

With my husband's dietary restrictions, I feel as if I'm cooking "low everything". He likes good food, so I try to find recipes he can enjoy. We both agree this chicken is delicious.-Lois Collier, Vineland, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 6

2 boneless skinless chicken breast halves (1/2 pound)
1/4 cup apricot spreadable fruit
1-1/2 teaspoons light soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon butter, melted

Steps:

  • Coat a broiler pan with cooking spray; place chicken on pan. Combine remaining ingredients; brush half over the chicken. Broil 5-6 in. from the heat for 5 minutes. Turn chicken over; brush with remaining apricot mixture. Broil until juices run clear.

Nutrition Facts : Calories 216 calories, Fat 5g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 309mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

APRICOT GLAZED CHICKEN



Apricot Glazed Chicken image

A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.

Provided by M. Burton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 5

Number Of Ingredients 6

6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
¾ cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
  • Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
  • Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g

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