Garlic Olive Apricot Chicken Recipes

GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

QUICK APRICOT CHICKEN

Steps:

• In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.

MOROCCAN APRICOT CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

WINE-BRAISED CHICKEN WITH APRICOTS

Steps:

• Preheat the oven to 325 degrees F.
• Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
• Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
• Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
• Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
• Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.

VENETIAN APRICOT CHICKEN

Steps:

• Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
• Blend apricot sauce ingredients in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
• Combine tomato mixture in a separate mixing bowl and set aside.
• Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
• Coat sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
• Grill chicken until internal temperature reaches 165°F.
• Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
• Top chicken breasts with apricot sauce and garnish with chopped parsley.