Country Apricot Chicken Food

APRICOT CHICKEN

Steps:

• Preheat the oven to 375 degrees Fahrenheit and prepare a 9x13 inch baking dish by spraying it with cooking spray.
• Using a mallet or rolling pin, flatten each chicken breast until it is 1 inch thick on all sides.
• Salt and pepper the chicken breasts and then lay them out evenly in the prepared baking dish. Take care not to overlap them.
• In a medium mixing bowl, whisk together the vegetable oil, apricot jam, fish sauce, honey, orange juice, and rosemary until combined.
• Pour the apricot mixture over the chicken and bake in the oven for 30-35 minutes or until the chicken reads 165 degrees Fahrenheit on a meat thermometer and juices run clear. The bake time will vary depending on the size of the chicken breast.
• Once fully cooked, take the chicken out of the oven and let it rest for 5 minutes.
• Plate and serve with a chopped parsley garnish, optional.

EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)

Steps:

• Cut chicken breasts in half or into serving-sized portions.
• In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.

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.

COUNTRY APRICOT CHICKEN

Steps:

• Spread the thighs open, then flatten and scrunch together in an oven-safe baking dish.
• Combine the soy sauce, lemon juice, cayenne pepper, apricot jam, olive oil, brown sugar, salt and pepper in a small bowl.
• Peel and cut the onions into quarters and add to the bowl.
• Pour the sauce evenly over the chicken.
• Turn over each piece to make sure it is coated with the sauce.
• Preheat the oven to 350 degrees F.
• Bake the chicken, uncovered, for 55 minutes.
• Serve with Basmati rice and broccoli.