Chicken Apricot Bundles Food

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.

APRICOT CHICKEN I

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.

CHICKEN APRICOT BUNDLES

Steps:

• Unroll crescent roll dough and separate into eight rectangles. Place on an ungreased baking sheet; sealing perforations. , In a small bowl, combine the remaining ingredients; spoon 1/4 cupful onto the center of each rectangle. Bring edges to the center; pinch to seal. Bake at 375° for 12-15 minutes or until golden.

APRICOT CHICKEN

Steps:

• Dip the chicken breast loins in the lactose free milk.
• Then place chicken into the bread crumbs to coat.
• Preheat the oven for Bake at 350°F.
• In a skillet, on medium heat brown the bread crumb coated chicken until.
• golden brown in the vegetable oil.
• Placed browned chicken in ungreased baking dish in a single layer.
• I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
• Then I drizzle the melted preserves over the chicken.
• Bake in a 350 F oven.
• For 30 minutes uncovered or until chicken is cooked thoroughly.
• Enjoy!

CHICKEN APRICOT BUNDLES

Steps:

• Unroll the crescent roll dough and separate into eight rectangles. Place onto ungreased cookie sheet; press the perforations together.
• Combine the remaining ingredients and spoon 1/4 cupful onto the center of each rectangle. Bring the edges to the center; pinch and seal.
• Bake at 375°F for 12 to 15 minutes or until golden.

CHICKEN AND APRICOTS

Steps:

• Drain apricots, reserving syrup.
• In a large skillet, heat oil and brown chicken pieces with garlic; drain off any fat.
• Stir together syrup, stock, soy sauce, cumin and season to taste.
• Pour over chicken.
• Cook, covered, over low heat for about 30 minutes, or until chicken is tender.
• Put chicken in heatproof casserole and reduce liquid in skillet to ½ cup on stove.
• Pour over chicken and place apricots on top.
• When food stops steaming, cover and refrigerate for 2-3 days.
• For longer storage, freeze, thaw in refrigerator overnight before continuing with recipe.
• Reheat in microwave or on top of stove over medium-low heat, until heated through, stirring often.
• Alternatively, reheat in 375F (175C) oven for about 20 minutes, or until heated through.
• To serve: Sprinkle with chopped parsley.
• Serve with steamed rice.