Chicken Fingers With Apricot Dipping Sauce Food

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CHICKEN FINGERS WITH PEANUT APRICOT SAUCE



Chicken Fingers With Peanut Apricot Sauce image

If you do not have coriander on hand you can use ½ tsp dried basil. Also, orange marmalade can be used in lieu of the apricot jam.

Provided by queenbeatrice

Categories     Chicken Breast

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 egg
1 tablespoon cold water
1 cup dry breadcrumbs
1 tablespoon coriander, fresh, chopped
1 teaspoon cajun seasoning
1/4 teaspoon salt
1/4 cup apple juice
1/4 cup smooth peanut butter
2 tablespoons apricot jam
1 garlic clove, minced
1 1/2 teaspoons cider vinegar

Steps:

  • Slice each breast lengthwise into 4 equal strips.
  • In shallow bowl, whisk egg with cold water.
  • In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt.
  • Dip chicken strips into egg mixture, then into crumb mixture to coat all over.
  • Arrange chicken on greased rimmed baking sheet.
  • Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes.
  • Peanut Apricot Sauce: Meanwhile in microwaveable bowl, combine apple juice, peanut butter, jam, garlic and vinegar; cover and microwave at medium-high for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.

Nutrition Facts : Calories 382.7, Fat 12.3, SaturatedFat 2.8, Cholesterol 121.3, Sodium 516.1, Carbohydrate 31.2, Fiber 2.2, Sugar 8.6, Protein 36.6

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE



Chicken Fingers with Apricot Dipping Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings, 4 (4-piece) servings

Number Of Ingredients 11

Vegetable oil, for frying
2 ¿3 cup apricot preserves
2 tablespoons soy sauce
2 teaspoons ketchup
6 slices unpeeled fresh ginger
1/2 a lemon, juiced (about 2 tablespoons)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons fine salt, plus more as needed
1 1/4 to 1 1/2 cups cold seltzer water
1 pound boneless, skinless, chicken breast halves (about 2 large breasts)

Steps:

  • Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
  • For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
  • Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
  • Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

SESAME CHICKEN WITH SPICY DIPPING SAUCE



Sesame Chicken with Spicy Dipping Sauce image

Provided by Food Network

Categories     main-dish

Time 8h36m

Yield 5 servings

Number Of Ingredients 34

1 small minced onion
3 cloves minced garlic
One 1/4-inch piece peeled fresh ginger
6 ounces lemon juice
6 ounces olive oil
3 ounces soy sauce
3 ounces dark rum
1 tablespoon crushed red pepper
2 tablespoons sugar
2 tablespoons salt
5 chicken breasts
1 cup toasted sesame seeds
2 cups all-purpose flour
Sesame Noodles, recipe follows
Soy-Ginger Vinaigrette, recipe follows
Mesclun Greens
Spicy Apricot Sauce, recipe follows
1 pound fresh angel hair pasta
1/2 bunch cilantro, leaves chopped
1 bunch chopped scallions
2 tablespoons olive oil
2 tablespoons toasted sesame oil
1/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon minced ginger
1/2 cup olive oil
1/2 cup canola oil
1 ounce boiling water
2 cups apricot glaze
1 cup balsamic vinaigrette
2 tablespoons soy sauce
1 tablespoon red pepper flakes
1 tablespoon grated ginger
1/2 cup mirin

Steps:

  • In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
  • Preheat the oven to 400 degrees F.
  • Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
  • To assemble:
  • Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
  • Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
  • Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
  • Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.

SPICED CHICKEN FINGERS WITH SWEET-SOUR SAUCE



Spiced Chicken Fingers with Sweet-Sour Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Canola oil, to cook
1 small onion, roughly diced
1/2 tablespoon minced ginger
1 medium carrot, peeled, roughly diced
1 small pineapple, peeled, roughly diced
2 cups pineapple juice
1/2 cup rice vinegar
2 cups rice flour
1/2 tablespoon paprika
1/4 tablespoon cayenne
2 tablespoons white sesame seeds
1 quart cold soda water
4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips
Salt, to taste

Steps:

  • In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.
  • PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce.
  • Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.

APRICOT CHICKEN



Apricot Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

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

APRICOT-GLAZED CHICKEN TENDERS (OAMC)



Apricot-Glazed Chicken Tenders (Oamc) image

Make and share this Apricot-Glazed Chicken Tenders (Oamc) recipe from Food.com.

Provided by GAM-20

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs chicken breasts
1/3 cup vegetable oil
3 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon rosemary
1 teaspoon thyme
salt
pepper
1 bay leaf
1 tablespoon butter
2 tablespoons cider vinegar
1 cup apricot preserves
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cooking Day Instructions: In large freezer bag, combine marinade ingredients (oil, garlic, lemon juice, rosemary, thyme, salt, pepper, bay leaf). Add chicken, toss to coat, and marinade at room temp one hour.
  • Prepare Apricot Glaze: Melt butter over moderate heat. Add vinegar, preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate freezer bag. Store in freezer together with marinated chicken.
  • Serving Day Instructions: Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown.

Nutrition Facts : Calories 782.6, Fat 42.3, SaturatedFat 10.2, Cholesterol 152.9, Sodium 621.5, Carbohydrate 53.8, Fiber 0.6, Sugar 29.8, Protein 48.7

CHICKEN BITES WITH APRICOT SAUCE



Chicken Bites with Apricot Sauce image

Satisfying a hungry crowd is simple with these oven-baked morsels. The bite-sized chicken pieces are served with an incredibly easy sauce that combines apricot preserves and mustard. -Michelle Krzmarzick, Redondo Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 cup buttermilk, divided
2 large eggs
2 cups crushed cornflakes
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup apricot preserves
2 tablespoons prepared mustard

Steps:

  • Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan. , Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 163mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 6g protein.

HAM-WRAPPED CHICKEN FINGERS WITH APRICOT-MUSTARD DIPPING SAUCE



Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce image

A covering of ham gives our crispy oven-baked chicken fingers a tasty twist; serve with apricot-mustard dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 10

2 1/2 tablespoons unsalted butter, melted, plus more for baking sheet
12 chicken tenderloins, tendons removed
Salt and freshly ground pepper
6 thin slices of Black Forest or other cured ham, halved diagonally
1 cup plain breadcrumbs
1/4 cup finely grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, lightly beaten with 2 teaspoons water
1/4 cup apricot jam
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees. Butter a large, rimmed baking sheet, and set aside. Season chicken with salt and pepper. Wrap each piece in 1 ham slice.
  • Stir together breadcrumbs, melted butter, and cheese in a wide shallow bowl. Put the flour and egg mixture in separate bowls. Dredge chicken pieces in flour, then dip in egg mixture and breadcrumb mixture, pressing to coat completely.
  • Transfer coated chicken to prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
  • Meanwhile, melt jam with 1 tablespoon water in a small saucepan over medium-low heat. Stir in mustard; cook until just heated through. Cover to keep warm.
  • Let chicken fingers cool slightly. Serve with dipping sauce.

APRICOT CHICKEN



Apricot Chicken image

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

1 tablespoon apricot preserves
1 tablespoon Russian or French salad dressing
Pinch ginger, optional
1 bone-in chicken breast half (8 ounces)
Salt and pepper to taste

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 :

APRICOT MUSTARD DIPPING SAUCE



Apricot Mustard Dipping Sauce image

Make and share this Apricot Mustard Dipping Sauce recipe from Food.com.

Provided by kelly in TO

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

1/4 cup apricot preserves
1/4 cup water
1 tablespoon Dijon mustard

Steps:

  • In a small bowl, stir together preserves, water and mustard.

Nutrition Facts : Calories 50.9, Fat 0.2, Sodium 50.3, Carbohydrate 13.2, Fiber 0.2, Sugar 7.5, Protein 0.3

EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES



Easy Chicken Fingers with Two Dipping Sauces image

Homemade chicken fingers, plus an apricot-honey sauce and a creamy blue-cheese dip will keep the whole family happy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h20m

Number Of Ingredients 11

1/2 cup low-fat buttermilk
2 teaspoons honey
1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips
2/3 cup plain dried breadcrumbs
3 tablespoons vegetable oil, plus more for rack
Coarse salt
3 tablespoons apricot jam
7 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup crumbled blue cheese
1 scallion, thinly sliced

Steps:

  • In a large bowl or resealable plastic bag, combine 1/2 cup buttermilk and honey. Add chicken, and refrigerate at least 1 hour or up to overnight, turning occasionally.
  • Heat broiler. Spread breadcrumbs on a plate. Lift chicken from buttermilk; dredge in breadcrumbs, patting them in. Lightly oil a rack large enough to hold chicken in a single layer; place rack on a baking sheet. Arrange chicken on a rack, and brush chicken with oil.
  • Broil 4 inches from heat source (without turning), until chicken is golden brown and cooked through, 6 to 8 minutes. Remove from oven; sprinkle with salt.
  • Meanwhile, prepare sauces: In a small bowl, stir together jam, 6 teaspoons lemon juice, and mustard. In a separate bowl, stir together blue cheese and remaining 1/4 cup buttermilk and teaspoon lemon juice; sprinkle with scallion. Serve sauces with chicken fingers.

CRISPY COCONUT CHICKEN FINGERS



Crispy Coconut Chicken Fingers image

Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!

Provided by Marie

Categories     Chicken

Time 45m

Yield 2 dozen

Number Of Ingredients 10

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1 egg, lightly beaten
1/3 cup melted butter
1 cup apricot preserves
2 tablespoons Dijon mustard

Steps:

  • Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
  • Dip chicken strips into egg, then coat with coconut mixture.
  • Place in shallow baking pan and drizzle with melted butter.
  • Bake at 400° for 25 minutes or until brown and cooked through, turning once.
  • Make sauce by combining apricot preserves and dijon mustard.

Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8

APRICOT DIP SAUCE



Apricot Dip Sauce image

Excellent SWEET dipping sauce for Chicken Nuggets. If you wish to 'spice' it up! -- add a dash or two of your FAV HOT SAUCE!

Provided by iLuv2cook 2

Categories     Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 cup apricot preserves
2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
1/2 orange, zest of, finely grated

Steps:

  • Put preserves in food processor; pulse till smooth. Transfer to small bowl. Add vinegar, worcestershire sauce, and orange zest; stir till well combined. Serve immediately or can cover and refrigerate up to 2 days.

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From crecipe.com


DIPPING SAUCE FOR CHICKEN STRIPS - FOOD FANATIC
There's only one thing better than golden, crispy chicken strips - and that's golden, crispy chicken strips with the perfect dipping sauce! Also known as tenders, goujons or fingers, chicken strips just aren't complete without a tasty sauce to dip them in. And you're not just limited to tomato sauce, mustard or BBQ - there are loads of great options to add pizzaz to …
From foodfanatic.com


CRISPY CHICKEN STRIPS WITH APRICOT SAUCE | CANADIAN LIVING
In food processor, pulse cashews, bread crumbs, paprika, garlic and onion powders, salt, pepper and cayenne until mixture resembles coarse crumbs; transfer to shallow dish. Place eggs in separate shallow dish. Preheat oven to 400°F. Dip chicken strips in eggs; dredge in bread crumb mixture. Place on parchment paper-lined baking sheet; drizzle olive oil over top. Bake, turning …
From canadianliving.com


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