Aussie Apricot Chicken Recipes

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.

AUSSIE CHICKEN

Steps:

• Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
• In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
• Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
• Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

CHEAT'S APRICOT CHICKEN RECIPE

Steps:

• Preheat oven to 200°C (390°F). Place chicken in an oven dish.
• Whisk together the nectar and soup mix.
• Pour mixture over chicken and bake for approximately one hour or until the chicken is cooked through, turning the chicken in the sauce halfway through the cooking.
• Remove the chicken from the baking dish and stir in the sour cream.
• Serve chicken with rice and vegetables, spooning extra sauce over rice.

AUSSIE APRICOT CHICKEN

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.

APRICOT CHICKEN

Steps:

• Melt butter in pan, add chicken, cook until well browned on both sides, remove from pan. Add onions and garlic to the same pan, cook, stirring until soft.
• Blend cornflour and apricot nectar, add to pan, stir until sauce boils. Reduce heat, season with salt and pepper, add dried apricots. Return chicken to pan, cover, simmer until chicken is tender, stirring occasionally.
• Add the capsicum and cook for 5 minutes, turn heat down, stir in sour cream.