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

Great! Chicken was moist and tender.

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18 users found this review helpful

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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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18 users found this review helpful

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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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47 users found this review helpful

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THYMEFORME

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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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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17 users found this review helpful

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Genevieve

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Reviewed: Aug. 10, 2005

This recipe was a success in our home..my picky eaters devoured it. Its so easy, quick, and painless. Thank you!!

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26 users found this review helpful

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Janet

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Reviewed: Jul. 19, 2005

Very easy and theflavor was great. Thanks!

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18 users found this review helpful

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WANTTOKNOW

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

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Reviewed: Jun. 25, 2005

It was pretty good, and required so little prep work! I halved the recipe, and used 4 chicken thighs. My sauce was runny, so I added some corn starch to thicken it up, and then I repoured it over the chicken.

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22 users found this review helpful

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jun. 23, 2005

I was a little skeptical at first about making this because of the vinegar in the recipe. Well, I tried it and LOVED IT! My husband and I thought it turned out fantastic, had a nice sweet and sour flavor to it. This is definitely something I'll make again.

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25 users found this review helpful

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NEWLYWEDS1004

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Reviewed: Jun. 21, 2005

This recipe was remarkably easy to make and tasted great. It goes really well with a salad or even potatoes if you prefer. The juices tasted great poured over the salad to add flavour as a dressing. Overall, it was much better than i expected.

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21 users found this review helpful

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ANGELEYES55

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Reviewed: Jun. 19, 2005

Sweet and fruity! A tit bit dry, but nothing to worry about.

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20 users found this review helpful

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Blacjaguar

Cooking Level: Beginning

Living In: Providence, Rhode Island, USA

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Reviewed: May 15, 2005

Nice and easy, and the chicken stays very moist!

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15 users found this review helpful

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James Manning

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Reviewed: Mar. 18, 2005

Just cooked it up - grabbed 3 pieces of chicken fillet instead of chicken breast, boneless skinless chicken fillet from my local butcher, measured out some brown sugar and the vinegar and it came up really good :) Might want to add a little bit more vinegar/sugar to make sure it marinates well, and also any remaining sauce in the tray, pour over steamed rice and the chicken pieces. (recommended to cook at home, always better, and not steamed is better than fried rice for this one imho) Also I used dried apricot pieces instead - burn them a little bit and let them cook for a little bit longer, they come up rather nice and taste well with the chicken. :)

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20 users found this review helpful

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GH0ST

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Reviewed: Mar. 13, 2005

Easy to prepare. Moist and the whole family enjoyed. Will make again.

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18 users found this review helpful

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EHAUGHEY

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Reviewed: Jan. 9, 2005

This takes such little prep work and tastes great. My family enjoyed it, especially my daughter who asked for more ( a miracle!)Not too sweet, just perfect for that something different!

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18 users found this review helpful

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SUNSHINE92

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Reviewed: Dec. 26, 2004

i added diced jalapenos and served it over orzo with sauteed squash and onions-we loved it-it would be good as a stir-fry

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20 users found this review helpful

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LINNYTUCKER

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Reviewed: Sep. 8, 2004

Too long a cooking time made the chicken a bit stringy and the sauce was watery - should be cooked without a lid. Not interested in making it again.

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18 users found this review helpful

Reviewer:

diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Jul. 18, 2004

This sounded really good, but when I took the foil off I found a lot of water that did not evaporate later on. Better to bake or broil the chicken, make up the sauce, and pour it on before serving.

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18 users found this review helpful

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LORE11

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Reviewed: Mar. 19, 2004

After reading the review about the chicken being dry I decided to start with the basics and develop a salad recipe. I used the sauce as a base and used balsamic vinegar and minced garlic (two minced cloves) along with the marmalade and brown sugar. This was the best salad I have ever had, bar none. I started by by cutting the chicken in strips and marinating it for 15 minutes. Then I grilled the strips on the large round George Foreman indoor electric grill. As soon as the chicken was close to being done, I then sauteed onions, mushrooms, red pepper and garlic until done. I made up a beautiful romaine salad with cherry tomatoes, cucumber, celery, etc. I put the salads on individual dinner plates for a whole meal salad. I sprinkled a little italian dressing and then added the hot chicken and vegetables on top. I sprinkled with fresh parsley. What a meal. Please try this, you will never forget it.

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21 users found this review helpful

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JUDI HAMMER

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Reviewed: Feb. 2, 2004

Wow! My husband loved this and I have been giving the recipe to others at work who love how simple and great this is. I adjusted a little... I only used 4 breasts, apple cider vinegar instead of distilled white, and I ended up with at 9x9 pan.

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20 users found this review helpful

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TEDI76

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Apricot Chicken II

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