Recipe by Marsha Timblin
"A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired."
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skinless, boneless chicken breasts
distilled white vinegar
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.
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 serve this to company
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 water to the sauce. I only baked it for maybe 30-35 minutes and served it with roasted potatoes, squash and salad. My friend and my sister raved about it and there was none left over!
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 that it cooks in is also delicious over rice so you have the whole meal in just two dishes. Hope you give it a try and enjoy it.
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. Everyone enjoyed it!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Chicken II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 13
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