Sun Dried Tomato And Apricot Chicken Food

SUN-DRIED TOMATO AND APRICOT CHICKEN

Steps:

• Preheat oven to 375°F.
• Combine orange juice and vinegar in a 9x13 inch baking dish, add chicken, spoon orange juice over pieces and season with salt and pepper.
• Spread marmalade on top and bake 30 minutes.
• Baste chicken with pan liquid.
• Place tomatoes and apricots around chicken, mix with pan juces and sprinkle with brown sugar.
• Bake 35-40 minutes basting with pan juices, cover with loosely with foil when chicken begins to brown.

APRICOT CHICKEN

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.

CHICKEN AND SUN-DRIED TOMATO ORZO

Steps:

• Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
• Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
• Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
• Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
• Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

SUN-DRIED TOMATO AND APRICOT CHICKEN

Steps:

• Heat oven to 375°. Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken. Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots. Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)1 Serving: Calories 375 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 85mg Sodium 270mg Carbohydrate 41g (Dietary Fiber 3g) Protein 29g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SUN-DRIED TOMATO AND APRICOT CHICKEN

Steps:

• Heat oven to 375°F.
• Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken.
• Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots.
• Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)