Coconut Chicken Bitesw Apricot Glaze Food

APRICOT-GLAZED COCONUT-CHICKEN BITES

Steps:

• Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
• Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
• Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.

EASY APRICOT GLAZED CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
• Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
• Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
• Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

APRICOT-GLAZED COCONUT-CHICKEN BITES

Steps:

• 1. Heat oven to 425°. Mix milk and Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick.2. Pour 2 tablespoons of the melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Place coated chicken in pan. Drizzle remaining margarine over chicken. 3. Bake uncovered 20 minutes. Make Apricot Glaze. Turn chicken brush with glaze. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.Apricot Glaze1/2 cup apricot spreadable fruit2 tablespoons honey2 tablespoons Dijon mustard1 tablespoon white vinegarStir all ingredients until blended.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Appetizer: Calories 80 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 160mg Carbohydrate 10g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 2% Iron% DIET EXCHANGES: 1/2 Starch 1 FatBETTY'S TIP: In 1986, Coconut Chicken Breasts took first place in the Bisquick Invitational recipe contest for professional chefs and cooks. We've taken this winning combination, added a fruity twist and scaled it down to snack size-it's a winner for everyone!From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

AIR FRYER APRICOT-GLAZED CHICKEN BREASTS

Steps:

• Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.
• Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.
• Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.
• Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

COCONUT CHICKEN BITES/W APRICOT GLAZE

Steps:

• 1. Heat oven to 425^. Spread 2 Tablespoons of the butter on a foil lined 15x10-inch baking pan with sides. Set aside. Chicken Prep: Mix the sweetened condensed milk and 2 Tablespoons Dijon mustard, Mix Bisquick, coconut, salt and paprika. Dip chicken pieces into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan .Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
• 2. In a small bowl, stir together apricot preserves, honey, 2 Tablespoons mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10-15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with the hot mustard mixed together.

APRICOT-GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
• Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

COCONUT CHICKEN BITES

Steps:

• Heat oven to 400°F.
• Mix flour, coconut, salt, pepper and garlic powder together.
• Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
• Drizzle with melted butter.
• Bake approximately 25 minutes or until the chicken is browned and cooked through.
• Turn once during cooking.
• This is good served with an apricot or plum dipping sauce. Jan.

CHICKEN BITES WITH APRICOT SAUCE

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.

COCONUT CHICKEN BITES

Steps:

• Place coconut in a blender, cover and process coconut until finely chopped. Transfer to a shallow bowl; set aside. In another shallow bowl, combine egg and milk. Place flour in a third shallow bowl. Coat chicken with flour; dip in egg mixture, then in coconut. Arrange in a single layer on a baking pan. Refrigerate for 30 minutes., In an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry chicken, a few pieces at time, for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; place in a bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm.

ROAST CHICKEN WITH APRICOT GLAZE

Steps:

• Heat the oven to 450 degrees with a rack set in the middle position.
• Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
• Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
• Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
• Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
• Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
• While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

CAJUN CHICKEN BITES WITH APRICOT MUSTARD SAUCE

Steps:

• Combine all dry ingredients in a small bowl or plastic bag and stir or shake to mix well. Sprinkle chicken pieces with spice rub and let stand for about 30 minutes.
• To make apricot mustard sauce, combine preserves and mustard in a small saucepan over low heat; stir to mix and heat gently until the preserves melt and are thoroughly blended with the mustard. Set aside to cool.
• Heat butter and oil in sauté pan or skillet over medium high heat, add chicken pieces and sauté until just done, about 5 minutes. Remove with slotted spoon and drain briefly on paper towel.
• Serve hot with apricot mustard dipping sauce.

APRICOT GLAZED CHICKEN

Steps:

• Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
• Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
• Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.