Apricotlemon Chicken Food

3-INGREDIENT APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 350F (180C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Place chicken, skin-side up, on prepared pan.
• In a medium bowl, whisk together 3 glaze ingredients.
• Pour sauce over chicken and spread liberally on each piece.
• Bake, uncovered, for about 1 hour, or until chicken is cooked through.

LEMON-APRICOT CHICKEN (LIGHTER)

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.

STICKY APRICOT CHICKEN

Steps:

• Heat a large, deep frying pan over medium-high heat.
• Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
• In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
• When the chicken is golden brown and almost cooked through, pour off the excess fat.
• Return the pot to the heat and add the glaze.
• Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
• Serve the chicken on rice with a generous amount of glaze spooned over.

CHICKEN WITH APRICOTS, LEMON AND SAFFRON

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.

LEMON-APRICOT CHICKEN

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.

LEMON-APRICOT CHICKEN (COOKING FOR 2)

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.

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.