Sweet And Sour Chicken Using Italian Dressing And Apricot Jam Food

CROCK POT APRICOT CHICKEN RECIPE

Steps:

• Place chicken thighs in the bottom of a slow cooker. I used 6 quart slow cooker.
• Add onions on top.
• Whisk together the apricot preserves, soy sauce, dijon, salt, pepper and the ground ginger.
• Pour over the top.
• Cook on low for 6-8 hours.
• When finished, remove chicken and place on a cookie sheet lined with foil.
• Spoon the mixture over the chicken. Broil for 5-10 minutes or until the chicken begins to brown.
• Serve immediately.

APRICOT CHICKEN RECIPE

Steps:

• Preheat oven to 350°F.
• Place chicken in a baking dish.
• Mix together jam, dressing, and onion soup mix, then pour over the chicken.
• Bake for 50-60 minutes or until chicken reaches an internal temperature of 165°F.

SWEET AND SOUR RUSSIAN CHICKEN

Steps:

• Preheat the oven to 350F. Spray a 9x12-inch baking dish.
• Place the chicken breasts in a single layer in the baking dish.
• Combine all other ingredients in a medium bowl and mix well.
• Pour the mixture over the chicken.
• Bake covered at 350F for 20 minutes.
• After 20 minutes, remove the cover and bake 15-20 minutes or just until breasts are cooked through.
• Serve with rice. Spoon sauce over the meal.

SWEET AND SOUR CHICKEN USING ITALIAN DRESSING AND APRICOT JAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides, about 2 minutes per side.
• Combine apricot jam, Italian-style salad dressing, and dried onions together in a bowl. Place browned chicken in a baking dish and pour jam mixture over the chicken; bake for 15 minutes. Add the pineapple, chopped onion and chopped red bell pepper; continue baking until chicken is cooked through and no longer pink inside, another 15 minutes. Serve over cooked rice.

APRICOT CHICKEN

Steps:

• Place the chicken breasts into a casserole dish.
• Mix the dressing, jam, and dry onion soup mix together.
• Pour the dressing mix over the top of the chicken.
• Bake at 350 degrees for 45 minutes or until chicken is done.
• Serve over rice.

STICKY APRICOT CHICKEN

Steps:

• Heat a large, deep frying pan over medium-high heat.
• Add a splash of oil and brown the chicken pieces all over until the skin is crisp and golden, approximately 10-15 minutes.
• In the meantime, mix together all the glaze ingredients. Add 2 tablespoons water to thin the glaze out a little but not enough to make it overly watery.
• When the chicken is golden brown and almost cooked through, pour off the excess fat.
• Return the pot to the heat and add the glaze.
• Allow the glaze to simmer gently, basting the chicken regularly until the glaze has reduced and the chicken is cooked through.
• Serve the chicken on rice with a generous amount of glaze spooned over.

CATALINA CHICKEN BREASTS

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Transfer chicken to 3-qt. casserole.
• Mix dressing, jam and soup mix; pour over chicken.
• Bake 35 to 40 min. or until chicken is done (165ºF).

ITALIAN DRESSING CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Mix the salad dressing and preserves together. Then, pour over the chicken in a small baking dish.
• Bake for 25 -30 min.
• Serve chicken and sauce over pasta!

RUSSIAN DRESSING SWEET & SOUR CHICKEN

Steps:

• Place chicken in glass baking dish (9x13-inch).
• In bowl, stir together dressing, preserves, soup mix, and water.
• Pour mixture on top of chicken; spread evenly.
• Cover with foil and bake at 350°F for 1 hour.
• Uncover and bake 30 more minutes.

SWEET AND SOUR CHICKEN

Steps:

• Heat oven to 350 degrees. Arrange the chicken in an oblong baking dish.
• Mix together the Russian dressing, apricot preserves and onion soup mix. Pour over the chicken.
• Cover with foil and bake covered at 350 degrees for one hour. Uncover and bake for another 30 minutes.

APRICOT CHICKEN RECIPE

Steps:

• Preheat oven to 375F.
• MAKE SAUCE/GLAZE: In a large mixing bowl, add all sauce ingredients and mix to combine well. Taste and adjust if needed e.g. more salt, sugar, vinegar, etc. Add chicken and toss to coat evenly. Note 1 for make ahead.
• BAKE CHICKEN: Use a pan with 1-3 inch sides that will fit the chicken comfortably, but that is not too big. Line it with foil and spray with oil. Place chicken and sauce in the pan in a single layer, skin side up. Bake for 30-45 minutes, depending on size of chicken. Instant thermometer should read about 160F. Remove chicken and spoon sauce on top if some has slipped off. If desired, broil the chicken 8-10 inches from heat source for about 4 minutes to brown it on top. Watch that it doesn't burn.
• SERVE: Transfer to a serving platter, spooning extra sauce on top (or in a separate small bowl to pass around). Garnish with chopped parsley.

ITALIAN APRICOT CHICKEN

Steps:

• Preheat oven to 350° F.
• Rinse the chicken with tap water, and pat dry with a paper towel.
• Place the chicken in a baking pan, and pour Italian Dressing over. Move the chicken around a little so the dressing can get under each chicken piece. Sprinkle with Onion Soup Mix, and place a spoonful of Apricot Jam on top of each chicken piece.
• Bake 20-40 minutes, baking time will depend on how many pieces of chicken you have, and how large the pieces are. Test the chicken for doneness by inserting a meat thermometer into the thickest part of the chicken. It's done when it reaches a temperature of 160° F. You can also cut open the chicken and look, if it's white and opaque, it's done. If it's still pink, it needs to cook longer.
• Allow the chicken to rest for five minutes to lock in the moisture.

SUPER EASY SWEET AND SOUR CHICKEN

Steps:

• Gather the ingredients.
• Place chicken pieces in a shallow baking dish, skin-side up. Position a rack in the center of the oven and heat to 350 F.
• In a medium bowl, whisk together the dressing, soup mix, and preserves. If the sauce is too thick and not pourable, whisk in water 1 to 2 teaspoons at a time to reach desired consistency.
• Pour the mixture over the chicken.
• Bake 1 1/4 to 1 1/2 hours, or until chicken is tender and the internal temperature reaches 165 F on an instant-read thermometer.

APRICOT AND FRENCH DRESSING CROCK POT CHICKEN

Steps:

• Dump all in the crock pot and cook on high for 3 hours or low for 6 hours. If using frozen chicken, cook on high for 4 hours, then low for 2 hours. Serve over rice with the sauce.

SWEET AND SOUR CHICKEN USING ITALIAN DRESSING AND APRICOT JAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides, about 2 minutes per side.
• Combine apricot jam, Italian-style salad dressing, and dried onions together in a bowl. Place browned chicken in a baking dish and pour jam mixture over the chicken; bake for 15 minutes. Add the pineapple, chopped onion and chopped red bell pepper; continue baking until chicken is cooked through and no longer pink inside, another 15 minutes. Serve over cooked rice.