Aussie Apricot Chicken Food

AUSSIE APRICOT CHICKEN

Steps:

• Preheat oven to 190c.
• Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
• Mix the curry powder and flour together in a bag then add in the chicken and toss well.
• Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
• Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
• Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
• *You can add in dried or canned apricots, but we prefer it without.

APRICOT CHICKEN

Steps:

• Melt butter in pan, add chicken, cook until well browned on both sides, remove from pan. Add onions and garlic to the same pan, cook, stirring until soft.
• Blend cornflour and apricot nectar, add to pan, stir until sauce boils. Reduce heat, season with salt and pepper, add dried apricots. Return chicken to pan, cover, simmer until chicken is tender, stirring occasionally.
• Add the capsicum and cook for 5 minutes, turn heat down, stir in sour cream.

APRICOT CHICKEN (4 INGREDIENTS)

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!

AUSSIE CHICKEN

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
• Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

AUSSIE CHICKEN

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350°F (175°C).
• Place bacon in a large, deep skillet.
• Cook over medium high heat until crisp; set aside.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
• Remove half of sauce, cover and refrigerate to serve later.
• Heat oil in a large skillet over medium heat.
• Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.
• Remove from skillet and place the breasts into a 9x13 inch baking dish.
• Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon.
• Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
• Garnish with parsley and serve with the reserved honey mustard sauce.

APRICOT CHICKEN II

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.

APRICOT CHICKEN

Steps:

• Cut chicken into large chunks and roll in cornflour (I do this is a large plastic bag to cut down on the mess).
• Heat oil in a large frypan and lightly brown the chicken pieces.
• Add the soup mix,the apricot nectar and stock and stir well. Cover and simmer gently for about 10 minutes, or until the chicken has cooked through. The smaller the chicken pieces, the quicker they cook.
• Stir in the apricot halves and carrots. Reheat.
• ALTERNATE COOKING METHOD.
• Combine all of the ingredients (except the apricot halves) in a casserole dish and bake at 180°C for approx 75 minutes. Add the apricot halves and the carrots during the last 1/2 hour of cooking time. Add a little extra stock if the dish thickens too much.