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Reviewed: Apr. 10, 2008

Very bland and a complete disappointment. I do not consider myself to be a picky eater, but I found this to be barely edible. I definitely will not make it again.

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DORISBER


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Reviewed: Mar. 11, 2008

This was pretty good. I used peach preserves instead because that's what I had in the fridge. I also used balsamic vinegar, and it turned out well.

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Sarah


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Reviewed: Feb. 24, 2008

Not bad for something so easy to make. 5 minutes and it is in the oven. I also added some crushed garlic and pepper, but still needs some salt.

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very good recipe nut it needs alot of tweeking. I'm too new at cooking to know what it needs but I did use peach preserve instead and I did listen to the other reviews and used some crushed red pepper but i don't think I used enough of it. Will use more next time I cook this.

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COOKIEGIRL77

	Cooking Level: Intermediate
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Reviewed: Sep. 4, 2007

This has been a family favorite for years. My husband requests it almost everyweek. My only suggestions is to use Peach Preserves and add a little red pepper flakes to give it some heat.

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MOONFROG8


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Reviewed: Sep. 1, 2007

Even though I added two cloves of crushed garlic and some pepper, I still found this rather bland.

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Basg

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Jerusalem, Mehoz Yerushalayim, Israel
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Reviewed: Aug. 28, 2007

I loved this recipe. Next time I will soak the chicken for an hour or so and add some crushed red peppers.

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NewBeeCook


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Reviewed: Jul. 26, 2007

This dish is so good and so easy to prepare. It is one I plan to make again and again. The apricot preserves break down with the juices from the chicken to make a wonderful sauce that would be great over rice. I even left the chicken in the oven a little too long, and it still came out great with wonderful flavor. It's mildly sweet, not overpowering. And don't worry, you won't taste the vinegar. I saw others were afraid to use distilled white vinegar, but I followed the recipe as stated, and it came out great! You have to plan ahead for the chicken to bake in the over for an hour, but the prep time is super quick. I plan to use the left over chicken on a bed of romaine with dried apricots, walnuts, feta and a vinaigrette. yummy!

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rachel


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Reviewed: Jun. 28, 2007

I cut this recipe in half, and the cooking time was still appropriate. The chicken came out moist, however, it tasted rather bland. I will not be making this particular recipe again.

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Laura


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Reviewed: Jun. 3, 2007

Very good recipe. Really simple and delicious. I thought the cooking time was a little long. The chicken came out slightly dry - I'll just shortent the cooking time next time and make it. I'll definately make it again.

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Carol T.


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Reviewed: Jun. 2, 2007

Great! I added a bit of sea salt and a good amount of ground black pepper. The pepper was a wonderful contrast to the apricot. I used apple cider vinegar and regular apricot jam and cooked chunks of chicken in a skillet with the sauce. I didn't have enough time to bake it, but will try it that way next time. Thanks for a great, easy recipe!

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Elizabeth M.

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Algoma, Wisconsin, USA
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Reviewed: Apr. 6, 2007

This recipe was edible but just Blah. I tried to jazz it up and even that fell flat. My children didn't mind it but it is simply not geared to an adult.

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SPATULACITY


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Reviewed: Apr. 5, 2007

This recipe was great...after I changed it a bit. I used two chicken breasts, about 1/3 cup of apricot preserves, a tablespoon of apple cider vinegar, 2 tbsp of brown sugar, about 1/3 cup of white wine, some chopped up dried cranberries and a tiny bit of minced garlic. I mixed the sauce together in a casserole dish, tossed in the chicken, and cooked it for about 45 minutes with the lid on the entire time. I served it over brown rice with roasted potatoes and corn...fantastic and super easy--I wish I had leftovers today!!

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TENEKA

	Cooking Level: Intermediate Home Town: Rolla, Missouri, USA Living In: Springfield, Missouri, USA
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Reviewed: Mar. 28, 2006

Very moist, excellent flavor, super easy and YUM!

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10 users found this review helpful

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ctb


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Reviewed: Jan. 18, 2006

My husband rated this number 1! He said 2 or 3 times ....... "VERY good, honey!!" I will definitly make it again!

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19 users found this review helpful

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KATHY5048

	Cooking Level: Intermediate Home Town: Milwaukee, Wisconsin, USA Living In: Charleston, South Carolina, USA
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Reviewed: Nov. 28, 2005

Good for a quick dinner.

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17 users found this review helpful

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Nov. 28, 2005

Great! Chicken was moist and tender.

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LisLars


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Reviewed: Nov. 17, 2005

I really didn't like this, it was very easy but very bland, also I cooked for 30 min covered and 10 open and that was plenty, sorry just not my cup of tea

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ANGELAKOMLJENOVIC

	Home Town: Sexsmith, Alberta, Canada
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Reviewed: Nov. 7, 2005

Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet, about 6 minutes per side and spooned the apricot glaze over them during the last 2 minutes. Made the glaze with 1/4 cup preserves, 1 Tbsp apple cider vinegar, and 2 tsp brown sugar. (Will probably add 1/4 tsp Dijon next time.) Removed them to a serving plate and poured the pan juices over. Very good and moist. And the total time was about 15 minutes.

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THYMEFORME


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Reviewed: Aug. 21, 2005

Easy recipe, but not the most exciting thing to put on the table.

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16 users found this review helpful

Reviewer:

Genevieve


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