Fantasticapricotcoldchicken Recipes
APRICOT CHICKEN
Savor the sweet taste of summer with this Apricot Chicken recipe. Apricot preserves and spices add up to a sweet and savory dinner.
Provided by Emily
Categories Main Dish Recipes
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 47 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1015 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
FANTASTIC APRICOT CHICKEN
The best apricot chicken recipe in the world. You will love it as much as everyone I know that has tasted it. Yummy, yummy, yummy, yummy need I say more?
Provided by Ben Ross
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken breasts into cubes.
- Place the cornflour and pepper in a small plastic bag so that you can shake the cornflour onto the chicken pieces.
- Start cooking your pasta so that it is ready when the chicken is.
- Shake the cornflour onto the chicken pieces.
- Place the oil into a frying pan and cook the chicken so that it is fully cooked.
- Mix the french onion soup and apricot nectar together and add to the chicken in the frying pan.
- Cook and stir for a couple of minutes.
- Add the apricot halves and the juice from the apricot halves.
- Stir continually and cook for a further 10-15 minutes so that the flavor can be absorbed by the chicken.
- Serve.
APRICOT CHICKEN
I have fixed this tender glazed apricot chicken recipe for myself on many special occasions. With the pretty golden-orange sauce, it looks as good as it tastes. -Winifred Brown, Jamesburg, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.
Nutrition Facts :
FANTASTIC APRICOT COLD CHICKEN
This makes a great light dinner or lunch. Serve with gourmet crackers or very fresh rolls. After playing around with this for a few days, it turned out great.
Provided by Dancer
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil
- Set aside to cool
- Combine apricot mixture with chicken, orange, grapes, cashew pieces, parsley, coriander/cilantro pepper, salt, and crushed red pepper in a large bowl, cover and chill 1 to 2 hours
- Spoon chicken mixture onto a lettuce lined platter to serve
- Or place on 4 salad plates and serve
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APRICOT CHICKEN {IN 30 MINUTES!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
- RICE: In a small pot combine rice, coconut milk, and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and simmer until milk is fully absorbed, about 10-15 minutes. Remove from heat and let the rice stand (still covered) for 10 minutes or until everything else is ready to eat. Fluff rice with a fork.
- CUCUMBERS: Meanwhile, slice cucumbers into 1/4-inch thick slices. In a medium bowl, whisk together 2 teaspoons rice wine vinegar (reserve rest for later), 1 tablespoon olive oil (reserve rest for later), salt and pepper (I use 1/4 teaspoon each of salt and pepper). Add cucumbers and toss to coat; set aside. Toss again before serving.
- CHICKEN: See Note 1; if using rotisserie chicken, simply shred or cut the chicken off the bones. If grilling, preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Halve the chicken breast(s) horizontally and pound the pieces to even thickness (you don't need the chicken super flat, just even thickness so it will cook evenly). Drizzle each side generously with olive oil, salt, and pepper. Flip pieces over and repeat -- oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Cook for 8-10 minutes, flipping once halfway through, or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carry over heat to get to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes. Thinly slice or shred.
- SAUCE: Heat remaining 2 teaspoons olive oil in a medium pan over medium heat. When oil is shimmering, add ginger, garlic, and red pepper flakes (add flakes to heat preference). Sauté, stirring, until fragrant, 1-2 minutes. Add apricot preserves, soy sauce, and remaining 3 tablespoons + 1 teaspoon rice vinegar. Bring to a boil over high heat, reduce heat to medium and cook until reduced by half, about 2-3 minutes. In a separate small bowl, whisk together the 1 tablespoon cornstarch with 1/2 cup water until smooth. Gradually add the cornstarch mixture to the pan while whisking constantly. Cook, continuing to whisk, until sauce has thickened, about 2 more minutes. Remove the pan from the heat and stir in salt and pepper to taste (I add in 1/2 teaspoon salt and 1/4 teaspoon pepper). Add sugar if desired. Toss shredded/thinly sliced chicken in sauce until well coated.
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