Sun Dried Tomato And Apricot Chicken Food

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

Steps:

• Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
• Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

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.)

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.

SUN DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

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 HERB BREAD

Steps:

• Bake according to manufacturer's instructions.
• Add the sun dried tomatoes during the add in (nuts and fruits) cycle. or 5 minutes before final kneading is finished.

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.

HOW TO MAKE SUN-DRIED TOMATOES

Steps:

• Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact.
• Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil.
• Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours. If the tomatoes are drying out too quickly, leave the oven door slightly ajar.
• When the tomatoes are dry and have cooled, pack them into a sterlized jar. Add a bay leaf, a few peppercorns, and some garlic slivers, cover with olive oil, and seal. Store in refrigerator up to three months.

SUN-DRIED TOMATO CHICKEN

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
• Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
• Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.