Reviewed: Oct. 4, 2009

Ok, maybe I really shouldn't be rating this because I really dont like when people rate things and they made a bunch of changes...and I made a big one, I didn't use apricot preserves I used peach...it was all I had on hand. It was still a great chicken, I just thought there was a bit too much sugar. I think it would have been that way regardless of the preserves being apricot or peach. Thanks for a great recipe, I will make this again...with apricot.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jun. 15, 2009

WEll, let me just preface by saying that we love sweet and savory combinations and my husband added a bit more brown sugar than suggested, but I still found it way too sweet. It reminded me a lot of chinese style sesame chicken, so next time I think I will just add a bit more vinegar and use balsamic, and turn it into a healthy version of the chinese favorite

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Feb. 11, 2009

Great chicken. I followed the recipe except I used seedless raspberry jam because that's what I had. I diced it up and served it on a tossed salad with Raspberry Vinaigrette Dressing. So good. I think next time I'll try it with peach preserves or jam. I bet that would be great too.

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chicklet

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

Loved this ove. I used balasmic vinegar and it was superb!

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drodrigues101

Cooking Level: Intermediate

Home Town: Fremont, California, USA

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Reviewed: Oct. 16, 2008

This is a good recipe with a very delicate flavor to the sauce. I used 4 breasts instead of 6, apple cider vinegar and sprinkled "Mrs Dash Spicy"(R) over the breasts before adding the sauce. During the last 10 minutes I rebasted the breasts with the hot sauce and threw a handful of slivered almonds on top of each breast. I served it on buttered brown rice and added Mrs Dash Table Blend. I think it will be even better reheated when the sauce is a little thicker.

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pixieIL

Cooking Level: Expert

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Reviewed: Aug. 14, 2008

Very good, Quick and easy to make. Nice and juicy as well.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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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. 10, 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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jwinovich

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Reviewed: Dec. 13, 2007

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

Cooking Level: Expert

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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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ctb

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