Bettys Apricot Chicken Recipes

HOT-AND-SWEET APRICOT CHICKEN

Steps:

• Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
• Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

LEMON-APRICOT CHICKEN

Steps:

• Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
• Dip chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with melted butter.
• Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.

LEMON-APRICOT CHICKEN (LIGHTER)

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product and water slightly. In another shallow bowl, mix Bisquick mix, lemon peel and garlic powder.
• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
• Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Cut chicken crosswise into 1/2-inch slices.
• In 1-quart saucepan, mix all remaining ingredients except lemon slices. Cook over medium-low heat until hot, stirring frequently. Cut chicken crosswise into 1/2-inch slices; pour sauce over chicken. Garnish with lemon slices.

APRICOT-ALMOND CHICKEN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place chicken in pan; spray with cooking spray and sprinkle with salt and pepper. Bake 5 minutes.
• Meanwhile, in small microwavable bowl, mix preserves, soy sauce and mustard; microwave on High 1 minute or until preserves are melted.
• Stir preserves mixture and spoon over chicken; sprinkle evenly with almonds. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

LEMON-APRICOT CHICKEN (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
• Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
• Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
• In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.