Baked Apricot Rosemary Chicken Recipes

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.

APRICOT-ROSEMARY CHICKEN

Steps:

• 1. Preheat oven to 350; line a 9X13-inch baking pan with foil, spray with non-stick cooking spray. In a small bowl crush the spices, combine with salt and pepper, and rub over both sides of chicken breasts. Place in prepared pan; pour broth into pan. Bake for 20 minutes. In a small bowl mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minutes until done.

ROSEMARY-APRICOT CHICKEN

Steps:

• Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken.
• Place chicken, meaty side up, in pan and bake for 25 minutes.
• Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear.
• serve.

APRICOT CHICKEN

Steps:

• Preheat the oven to 375 degrees Fahrenheit and prepare a 9x13 inch baking dish by spraying it with cooking spray.
• Using a mallet or rolling pin, flatten each chicken breast until it is 1 inch thick on all sides.
• Salt and pepper the chicken breasts and then lay them out evenly in the prepared baking dish. Take care not to overlap them.
• In a medium mixing bowl, whisk together the vegetable oil, apricot jam, fish sauce, honey, orange juice, and rosemary until combined.
• Pour the apricot mixture over the chicken and bake in the oven for 30-35 minutes or until the chicken reads 165 degrees Fahrenheit on a meat thermometer and juices run clear. The bake time will vary depending on the size of the chicken breast.
• Once fully cooked, take the chicken out of the oven and let it rest for 5 minutes.
• Plate and serve with a chopped parsley garnish, optional.

APRICOT ROSEMARY CHICKEN

Steps:

• Preheat oven to 350°F Line a 9x13-inch baking pan with foil, spray with olive oil. In a small bowl, mix the spices and rub over both sides of chicken breasts. Place in the prepared pan; pour broth over chicken. Bake for 20 minute.
• In a small bowl, mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minute or until done.

BAKED APRICOT ROSEMARY CHICKEN

Steps:

• In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
• Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
• Preheat the oven to 375 degrees F.
• Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.