Easy Baked Apricot Chicken Breast 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.

CASHEW CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
• Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

APRICOT-DIJON-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
• Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
• Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

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.

CHICKEN WITH APRICOT JAM

Steps:

• Preheat the oven to 350°F Lightly grease a baking dish.
• Salt and pepper the chicken. Put them in the baking dish and bake for 20-25 minutes or until cooked through.
• In a saucepan, mix the apricot jam and soy sauce. Bring the mix to a boil and then lower the heat. Simmer for 5 minutes. If you want a thicker sauce, let it simmer for longer.
• Pour the mix over the cooked chicken. Sprinkle with sesame seeds and garnish with sliced scallions.

APRICOT CHICKEN BREASTS

Steps:

• Heat oven to 350°F. 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 1/4 inch thick.
• In small bowl, mix cereal, apricots and butter. Spoon half of cereal mixture on center of each chicken breast. Fold chicken in half horizontally over stuffing; secure with toothpicks. Place in ungreased 9-inch square pan.
• In 1-quart saucepan, heat preserves and lemon juice over medium-low heat, stirring occasionally, until preserves are melted. Pour over chicken.
• Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Season to taste with salt and pepper.

3-INGREDIENT APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 350F (180C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Place chicken, skin-side up, on prepared pan.
• In a medium bowl, whisk together 3 glaze ingredients.
• Pour sauce over chicken and spread liberally on each piece.
• Bake, uncovered, for about 1 hour, or until chicken is cooked through.

EASY BAKED APRICOT CHICKEN BREAST

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Heat oil with butter in a skillet over medium-high heat.
• Season the chicken with black pepper (do not use any salt).
• Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up).
• In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.
• Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
• Serve with rice.