Apricot Catalina Chicken Recipes

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EASY APRICOT CHICKEN (ONLY 5 INGREDIENTS)



Easy Apricot Chicken (only 5 ingredients) image

You can make this easy, flavorful apricot chicken in the oven, slow cooker, pressure cooker, or even on the grill. You just can't go wrong with this recipe!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 5

3 chicken breasts ((boneless, skinless))
1 cup apricot preserves
1 cup Catalina salad dressing ((or Russian dressing))
2 tablespoons Dijon mustard
2 ounces dried onion soup mix

Steps:

  • Cut chicken breasts in half or into serving-sized portions.
  • In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well.

Nutrition Facts : Calories 261 kcal, Carbohydrate 14 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 717 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

APRICOT CHICKEN



Apricot Chicken image

Make and share this Apricot Chicken recipe from Food.com.

Provided by weekend cooker

Categories     Spreads

Time 5h10m

Yield 6 chicken breasts, 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breast halves
1 (12 ounce) jar apricot preserves
1 (8 ounce) bottle Catalina dressing
1 (1 ounce) package dry onion soup mix
2 tablespoons honey
2 teaspoons Dijon mustard
1/4 teaspoon nutmeg

Steps:

  • Place chicken in a 6 quart slow cooker sprayed with vegetable cooking spray.
  • Combine apricot preserves, Catalina dressing, onion soup mix, honey, mustard, and nutmeg, and 1/4 cup of water and stir well.
  • Cover chicken breatts with sauce mixture.
  • Cover and cook on low for 5-6 hours.

Nutrition Facts : Calories 537.6, Fat 20.3, SaturatedFat 2.9, Cholesterol 75.5, Sodium 883.6, Carbohydrate 66.4, Fiber 0.6, Sugar 46.8, Protein 26.4

CATALINA CHICKEN - EASY!



Catalina Chicken - EASY! image

Who doesn't enjoy a recipe that's SIMPLE, yet tastes fabulous? This one fits the bill, on both counts...

Provided by Terrie Hoelscher

Categories     Chicken

Time 35m

Number Of Ingredients 4

8 oz catalina salad dressing
1 pkg onion soup mix
1/3 c apricot jam
8 boneless, skinless chicken breasts

Steps:

  • 1. Preheat oven to 375°.
  • 2. Mix together the Catalina dressing, onion soup mix, and apricot jam. Stir to blend well; set aside.
  • 3. Use a meat mallet to pound the thawed (if previously frozen) chicken breasts. This allows for uniformity in thickness for better cooking, and also makes the breasts very tender and delicious.
  • 4. Arrange chicken breasts - touching - in an ungreased 13 x 9" baking pan. Pour dressing mixture over all chicken. Bake for approx. 30 minutes, until juices run clear, and the breasts have a nice 'glazed' appearance.
  • 5. Serve with rice and a nice salad or pretty green vegetable!

CROCKPOT CATALINA APRICOT CHICKEN



Crockpot Catalina Apricot Chicken image

Recipes similar to this one have been posted, but none just like this. This one is made in the crockpot which makes it a cinch. And only four ingredients! This recipe is a gem! It comes from ""101 More Things to Do with a Slow Cooker," by Stephanie Ashcraft.

Provided by Lorraine of AZ

Categories     Chicken Breast

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 -6 boneless skinless chicken breasts
1 cup Catalina dressing
1 (1 1/2 ounce) package dry onion soup mix
1 cup apricot jam (apricot preserves may be substituted)

Steps:

  • Place chicken in a greased 3-1/2 to 5-quart slow cooker.
  • In a bowl, combine salad dressing, onion soup mix and preserves. Pour over chicken.
  • Cover and cook on LO heat 5-7 hours. Do NOT cook on HI heat.
  • Serve over hot cooked rice with a fresh garden salad.

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  • MAKE SAUCE/GLAZE: In a large mixing bowl, add all sauce ingredients and mix to combine well. Taste and adjust if needed e.g. more salt, sugar, vinegar, etc. Add chicken and toss to coat evenly. Note 1 for make ahead.
  • BAKE CHICKEN: Use a pan with 1-3 inch sides that will fit the chicken comfortably, but that is not too big. Line it with foil and spray with oil. Place chicken and sauce in the pan in a single layer, skin side up. Bake for 30-45 minutes, depending on size of chicken. Instant thermometer should read about 160F. Remove chicken and spoon sauce on top if some has slipped off. If desired, broil the chicken 8-10 inches from heat source for about 4 minutes to brown it on top. Watch that it doesn't burn.
  • SERVE: Transfer to a serving platter, spooning extra sauce on top (or in a separate small bowl to pass around). Garnish with chopped parsley.


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