BAKED APRICOT-GINGER CHICKEN WITH SWEET AND SOUR SAUCE
Source: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish and Non-Jewish by Zell Schulman Macmillan USA 1998
Provided by Manami
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If the chicken is frozen, thaw it overnight in your refrigerator.
- Rinse and clean the parts with cold water and dry well with paper towels.
- Preheat the oven to 350ºF.
- Cut the chicken breasts in half.
- Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
- Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
- Dip each chicken part in the egg mixture, then in the crumb mixture.
- Arrange in a single layer in a 9x13-inch baking pan.
- In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
- Or place in a small saucepan and bring to a boil.
- Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
- Serve with the Sweet and Sour Sauce.
- SWEET AND SOUR SAUCE:.
- This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
- Pour over the baked chicken or pass at the table.
- Place all the ingredients in a medium saucepan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Remove from the heat.
- Refrigerate and warm before serving.
Nutrition Facts : Calories 611.5, Fat 9, SaturatedFat 2, Cholesterol 180.2, Sodium 954.2, Carbohydrate 81.9, Fiber 1, Sugar 22.9, Protein 47.2
SWEET AND SOUR RUSSIAN CHICKEN
Russian Chicken is a deliciously sweet and sour chicken dish that our whole family loves. This apricot chicken recipe is one of my mom's special recipes. Chicken covered in a Russian dressing and apricot jam glaze, and baked to perfection.
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F. Spray a 9x12-inch baking dish.
- Place the chicken breasts in a single layer in the baking dish.
- Combine all other ingredients in a medium bowl and mix well.
- Pour the mixture over the chicken.
- Bake covered at 350F for 20 minutes.
- After 20 minutes, remove the cover and bake 15-20 minutes or just until breasts are cooked through.
- Serve with rice. Spoon sauce over the meal.
Nutrition Facts : Calories 447 kcal, Carbohydrate 33 g, Protein 49 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 1483 mg, Fiber 1 g, Sugar 22 g, TransFat 1 g, ServingSize 1 serving
BAKED SWEET-AND-SOUR CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
- Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
- Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.
Nutrition Facts : Calories 542, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 168 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 47 grams
APRICOT-GLAZED CHICKEN WITH DRIED PLUMS AND SAGE
Provided by Dave Lieberman
Categories Chicken Fruit Herb Poultry Bake Dinner Dried Fruit Apricot Plum Fall Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10-12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
- Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
- If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.
- Roast until the tops of the chicken pieces are browned, about 35-40 minutes.
- Dave's Take:
- Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent.
CHICKEN WITH APRICOT-GINGER SAUCE
The sauce can be made a day ahead. The chicken is best cooked just before serving to prevent drying out.
Provided by teresas
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
- Remove from pan, place on serving dish, top with sauce.
- Apricot-Ginger Sauce:.
- Make sauce while chicken is cooking.
- Cut ginger into wafer-thin slices, then into shreds.
- Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.
SWEET AND SOUR BAKED CHICKEN
This is one of our favorite sweet and sour chicken dishes at our house, if you have any on hand add in about 1 cup of apricot preserves to this it seems to kick up the flavor! --- all the ingredients may be adjusted to suit taste, and the sauce may be easily doubled if using more chicken.
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
- In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
- Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
- If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
- Add in the pineapple chunks/tidbits: set the sauce aside.
- In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
- Set the browned chicken pieces into the baking dish/roaster.
- Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
- Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
- Serve with or over rice -- delicious!
Nutrition Facts : Calories 615.9, Fat 34.6, SaturatedFat 13, Cholesterol 148.6, Sodium 1024.8, Carbohydrate 44.3, Fiber 3, Sugar 35.7, Protein 33.7
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