APRICOT-LEMON CHICKEN
Chicken spread with an apricot and lemon sauce is elegant enough for company and a snap to make. I got this recipe in college and have used it to woo my friends and family ever since. It is very healthy as well, so it is something I can add to my regular menu rotation. -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/2-in. thickness. Combine the curry powder, salt and pepper; sprinkle over chicken. , In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove to a serving plate; keep warm., Add the spreadable fruit, water and lemon juice to the pan; cook and stir for 1-2 minutes or until syrupy. Serve over chicken; sprinkle with lemon zest.
Nutrition Facts : Calories 261 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 377mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
LEMON-APRICOT CHICKEN
Add a citrus twist to your regular chicken tonight - perfect for a dinner that's ready in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
- Dip chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with melted butter.
- Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.
Nutrition Facts : Calories 510, Carbohydrate 57 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 27 g, TransFat 1 1/2 g
LEMON-APRICOT CHICKEN
Do you love lemon or orange chicken at Chinese restaurants? Then this recipe is for you! It's from Betty Crocker's Bisquick Cookbook. It is divine. The ginger adds a subtle yet distinct tangy-ness to the sauce; I haven't tried it yet, but I wonder if orange marmalade would work as a substitute for the apricot preserves.
Provided by Besu1126
Categories Chicken Breast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425-degrees. Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap.
- Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet.
- Beat egg and water together slightly.
- Mix Bisquick, lemon peel, and garlic powder.
- Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle with remaining melted butter.
- Bake uncovered for 20 minutes, then turn chicken. Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut.
- Assemble Lemon-Apricot Sauce and heat in a 1-quart saucepan over medium heat until warm. (This can be started with just a few minutes left on the chicken.).
- Cut chicken crosswise into slices, and top with sauce. Enjoy! Tastes great served with rice.
APRICOT/LEMON CHICKEN
The breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. I like using lots of lemons, but it's a matter of personal preference. For the preserves, I used Apricot/Orange Conserve #116457, which also contains raisins and nuts.
Provided by Kathy228
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine preserves, lemon juice, soy sauce, and zest in a bowl.
- Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
- Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
- Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
- Drizzle with melted butter.
- Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
- Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
- Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
- Serve with lemon edges, steamed rice and green salad.
Nutrition Facts : Calories 696, Fat 24.6, SaturatedFat 9.8, Cholesterol 115.7, Sodium 737.4, Carbohydrate 87.7, Fiber 4.7, Sugar 32.4, Protein 37.5
HERB-APRICOT CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.
APRICOT CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams
BAKED APRICOT CHICKEN
This is a quick and easy recipe that's so tasty. I've made this adding in some dried apricots also.
Provided by Dreamgoddess
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Combine the preserves, lemon juice and soy sauce in a shallow bowl.
- Divide this mixture in half; reserve half to serve with the chicken.
- Dip the chicken pieces in the preserves mixture; roll in bread crumbs.
- Place the chicken in a baking dish.
- Drizzle with melted butter and bake about 35-40 minutes, or until the chicken is done.
- Heat the remaining preserves; serve with the chicken.
CHICKEN WITH APRICOTS, LEMON AND SAFFRON
Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation. As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.
Provided by David Tanis
Categories dinner, lunch, poultry, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Season chicken generously on both sides with salt and pepper. (If time permits, do this an hour before cooking or up to 24 hours in advance. Keep refrigerated, but remove from refrigerator 1 hour before cooking.)
- In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let chicken cook slowly to brown well on one side, about 15 to 20 minutes. When skin is crisp and lifts easily from the pan, it is ready. Flip and cook 2 minutes more.
- Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4 cup water. Set aside to steep.
- Heat oven to 350 degrees. Transfer chicken, skin-side up, to a baking dish. Pour off some fat from the skillet, reserving about 2 tablespoons. Add onions, salt lightly and cook, stirring, until softened and beginning to brown, about 10 minutes.
- Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and wine to onions and bring to a simmer.
- Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces. Cover tightly and bake for 1 hour. Remove cover and bake until lightly browned, about 10 minutes. (Recipe can be prepared to this point up to 2 days ahead. When ready to serve, reheat in a 350-degree oven, in a covered pot, 30 to 45 minutes.)
- To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 712 milligrams, Sugar 19 grams, TransFat 0 grams
APRICOT CHICKEN (4 INGREDIENTS)
Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.
Provided by NotQuiteVegetarian
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 156.1, Fat 1, SaturatedFat 0.1, Cholesterol 0.7, Sodium 1142.7, Carbohydrate 34.9, Fiber 2, Sugar 16.7, Protein 3
APRICOT CHICKEN II
A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.
Provided by Marsha Timblin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h5m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 833 calories, Carbohydrate 39.1 g, Cholesterol 254 mg, Fat 36.7 g, Protein 82.8 g, SaturatedFat 10.6 g, Sodium 276.5 mg, Sugar 36.2 g
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
CRISPY APRICOT CHICKEN
Briana Roell's tasty chicken has a crispy coating flecked with minced fresh parsley. The Indianapolis, Indiana cook drizzles a simple fruit sauce on top for a refreshing main course.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 539 calories, Fat 29g fat (13g saturated fat), Cholesterol 139mg cholesterol, Sodium 589mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.
LEMON-APRICOT CHICKEN (COOKING FOR 2)
Bisquick Heart Smart® recipe! Add zip to crispy baked chicken with a lemon and apricot sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
- Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
- Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
- In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g
APRICOT CHICKEN
Make and share this Apricot Chicken recipe from Food.com.
Provided by Cookie
Categories Chicken Thigh & Leg
Time 50m
Yield 8 Thighs, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven to 400 degrees.
- Lightly grease pan.
- Place chicken in pan and season with salt and pepper to taste.
- In a seperate bowl mix jar of apricot preserves and packet of Lipton french onion soup mix.
- Pour mixture on to chicken and spread evenly over thighs.
- Bake for 40-50 minutes, or until done, spoon sauce over chicken a couple times during baking.
Nutrition Facts : Calories 367.7, Fat 14.5, SaturatedFat 4, Cholesterol 79, Sodium 99.4, Carbohydrate 45.1, Fiber 0.2, Sugar 30.4, Protein 16.7
APRICOT CHICKEN
I have fixed this tender glazed apricot chicken recipe for myself on many special occasions. With the pretty golden-orange sauce, it looks as good as it tastes. -Winifred Brown, Jamesburg, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 5
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.
Nutrition Facts :
SOUTHERN APRICOT CHICKEN
This is a creamy Southern style apricot chicken recipe that the entire family will love. Make it for guests and they will never know how easy it was! Serve with rice Pilaf.
Provided by ilovemykids
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 18.5 g, Cholesterol 75.6 mg, Fat 6.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 3.3 g, Sodium 141.8 mg, Sugar 11.6 g
APRICOT CHICKEN III
A very easy and delicious recipe for the whole family.
Provided by Shannon1975
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish.
- In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
- Bake in preheated oven for 55 minutes.
- Sprinkle apricot halves over chicken and cook another 5 minutes.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 8.2 g, Cholesterol 119.7 mg, Fat 13.7 g, Fiber 0.8 g, Protein 33.5 g, SaturatedFat 3.8 g, Sodium 894.4 mg, Sugar 2.2 g
LEMON-APRICOT CHICKEN (LIGHTER)
Wake up dinner with crispy-coated baked chicken covered in a refreshing lemon and apricot sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product and water slightly. In another shallow bowl, mix Bisquick mix, lemon peel and garlic powder.
- Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
- Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Cut chicken crosswise into 1/2-inch slices.
- In 1-quart saucepan, mix all remaining ingredients except lemon slices. Cook over medium-low heat until hot, stirring frequently. Cut chicken crosswise into 1/2-inch slices; pour sauce over chicken. Garnish with lemon slices.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g
APRICOT-GLAZE CHICKEN
My husband knows what's on the supper menu when our boys are driving home from Abilene Christian University in Texas. This apricot-glazed chicken entree has become our homecoming tradition. It's easy to make for any number of people. -Retha Kaye Naylor, Frankton, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.
Nutrition Facts : Calories 431 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 23g protein.
APRICOT CHICKEN I
Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.
Provided by Shirley Rickey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g
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- Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
- Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
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