Saucy Apricot Chicken Food

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SAUCY APRICOT CHICKEN



Saucy Apricot Chicken image

Four ingredients are all you'll need for Dee Gray's tender chicken entree. "The tangy glaze is just as wonderful with ham or turkey," notes the Kokomo, Indiana reader. "Leftovers reheat nicely in the microwave."

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 6 servings.

Number Of Ingredients 4

6 boneless skinless chicken breast halves (4 ounces each)
2 jars (12 ounces each) apricot preserves
1 envelope onion soup mix
Hot cooked rice

Steps:

  • Place chicken in a 3-qt. slow cooker. Combine the preserves and soup mix; spoon over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Serve with rice.

Nutrition Facts :

AUSSIE APRICOT CHICKEN



Aussie Apricot Chicken image

Make and share this Aussie Apricot Chicken recipe from Food.com.

Provided by JustJanS

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 medium onion, sliced
1 garlic clove, crushed
2 tablespoons flour
2 teaspoons curry powder
600 g skinless chicken thighs, filets, cut into 3 to 4 pieces
1 (40 g) French onion soup mix (dry)
1 (415 g) can apricot nectar
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 190c.
  • Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
  • Mix the curry powder and flour together in a bag then add in the chicken and toss well.
  • Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
  • Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
  • Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
  • *You can add in dried or canned apricots, but we prefer it without.

Nutrition Facts : Calories 278.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 91.4, Sodium 903.8, Carbohydrate 27.9, Fiber 2.3, Sugar 16, Protein 23.7

SAUCY APRICOT GLAZED CHICKEN



Saucy Apricot Glazed Chicken image

Here is yet another APRICOT CHICKEN recipe BUT it is made in the crockpot. Tastes really moist and has a wonderful sauce. Serve over cooked wild rice or white rice.Hope you enjoy! Update 05/09/2009 - hi there, I wanted to let you know - that I have used different fruits when making this and I always end up with the apricot preserve!

Provided by Manami

Categories     Chicken Breast

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup good-quality apricot preserves
bottled Russian salad dressing or bottled Italian salad dressing
1 (1 1/2 ounce) packet dry onion soup mix
12 boneless skinless chicken breasts
1/2 teaspoon garlic powder
3 pinches crushed red pepper flakes (optional)
salt & pepper (optional)

Steps:

  • In medium bowl, mix together the preserves, dressing, dry soup & red pepper flakes (if using) until well blended.
  • Arrange 3 of the chicken breasts in the bottom of a 3-1/2 to 4 quart slow cooker.
  • Spoon a fourth of the apricot mixture on top add 3 more layers of chicken with the apricot mixture in between & on top.
  • Cover & cook on high for 1 hour.
  • Reduce the heat setting to low & continue cooking covered for 2-1/2 to 3 hours, or until the chicken is tender & white throughout; DON'T overcook or the chicken will toughen.
  • Serve with potatoes, rice, couscous or noodles.

Nutrition Facts : Calories 410.9, Fat 3.4, SaturatedFat 0.8, Cholesterol 137.2, Sodium 744, Carbohydrate 38.8, Fiber 0.7, Sugar 21.1, Protein 55.4

APRICOT GLAZED CHICKEN



Apricot Glazed Chicken image

I adapted this from a recipe on chickenrecipe.com. The original recipe called for cooking the chicken in a skillet. I modified the ingredients to suit our tastes and so that the chicken is baked. Simple and good.

Provided by janem123

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

6 -8 boneless skinless chicken breast halves
1/2 cup apricot jam
3 tablespoons light soy sauce
1 tablespoon water

Steps:

  • Place chicken in a baking dish sprayed with nonstick spray.
  • Combine the jam, soy sauce, and water. Blend well. Pour over chicken.
  • Bake at 400* for approximately 20 minutes or until chicken is no longer pink.

Nutrition Facts : Calories 299.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 102.7, Sodium 885.2, Carbohydrate 26.5, Fiber 0.2, Sugar 14.9, Protein 42.6

APRICOT CHICKEN



Apricot Chicken image

Make and share this Apricot Chicken recipe from Food.com.

Provided by RecipeNut

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup onion, minced
1 tablespoon parsley, chopped
1/8 teaspoon oregano
4 boneless skinless chicken breast halves

Steps:

  • In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce. Add chicken pieces to remaining mixture and turn several times, coating.
  • pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.
  • Remove from marinade and place in a single layer in a baking pan. Discard remaining.
  • marinade. Bake, uncovered, in a 375°F oven 45 to 50 minutes, or until chicken is tender, lightly browned and no longer.
  • pink in the center. Brush with reserved sauce several times during cooking. Brush.
  • remaining reserved sauce on chicken just before serving.

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

These chicken thighs are glazed in a thick apricot sauce that provides a sweet counterpart to the chili sauce.

Provided by super14

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons butter
4 skinless chicken thighs
½ onion, sliced
1 (15 ounce) can apricot halves, drained
1 tablespoon chili sauce
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground black pepper

Steps:

  • Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
  • Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 21.5 g, Cholesterol 80.7 mg, Fat 12 g, Fiber 2.9 g, Protein 20.6 g, SaturatedFat 4.9 g, Sodium 152.7 mg, Sugar 16.2 g

SO EASY STICKY APRICOT GARLIC GLAZED CHICKEN



So Easy Sticky Apricot Garlic Glazed Chicken image

I grill this chicken on my indoor grill instead of the broiler, it's just SO DELICIOUS and extremely easy! If you don't have any mustard then use regular mustard mixed with hot chili garlic sauce. This makes a lot of sauce but can be cut in half, there is enough sauce for about 12-14 pieces of chicken or 2 whole chickens cut into pieces.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup apricot preserves
1/2 cup white wine vinegar
3 -4 tablespoons hot mustard
1 tablespoon chopped fresh garlic (can use more)
seasoning salt (can use regular salt)
pepper
12 -14 chicken pieces (or use 2 whole chickens, cut-up)

Steps:

  • In a small saucepan combine the apricot preserves, white wine vinegar, hot mustard and garlic, whisk over medium heat until the preserves melt; set aside.
  • Set oven to broil heat, or heat outdoor (or indoor grill) grill to medium-high heat.
  • Season the chicken pieces with seasoning salt and pepper.
  • Place the chicken skin-side down on a broiler rack.
  • Broil chicken for 20 minutes, turn over the chicken and continue to broil or grill for about another 15-20 minutes (or until chicken is cooked) brushing with glaze and turning occasionally.

Nutrition Facts : Calories 136.2, Fat 0.3, Sodium 105.6, Carbohydrate 35.4, Fiber 0.4, Sugar 19.9, Protein 0.8

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