Apricot Chicken II

Apricot Chicken II

70

"A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired."
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Ingredients

servings 280 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover and bake for 50 minutes. Remove cover and bake for 10 more minutes.

Reviews

70
  1. 100 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Super easy, but my husband and I found this tasteless. The cooking time is too long for boneless chicken.

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 ...

Super easy, but my husband and I found this tasteless. The cooking time is too long for boneless chicken.

Excellent, I added 4 cloves of garlic and some fresh ground pepper and it was great. We will have this recipe again. We served it with long grain brown rice and fresh steamed aspargus, I would s...

When I made this, I sprinkled the chicken breasts with store-bought "citrus pepper" seasoning (also containing garlic powder), which added some flavour. I also added some white wine and a bit of...

This recipie was so good! I have had it for only a few weeks and I've made it twice. I don't usually even like anything sweet with my meat but this is too good to pass up. The apricot sauce t...

Absolutely amazing. My family loved it. I tried using a low-sugar fruit jelly, and it tasted sooo good. Thanks for the recipe!

Although the onion sup mix smelled overpowering when making this, once cooked, it blended perfectly. I did add about a 1/4 cup brown sugar however. Served with wild rice and glazed carrots. E...

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 s...

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