Apricot Glazed Chicken Breasts With Almond Couscous Recipes

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APRICOT-GLAZED CHICKEN BREASTS WITH ALMOND COUSCOUS



Apricot-Glazed Chicken Breasts with Almond Couscous image

A broiled entrée plus a simple-as-can-be side equals dinner for four in less half an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 lb)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons apricot preserves
1 cup chicken broth
1 tablespoon butter or margarine
1 cup uncooked couscous
2 tablespoons slivered almonds, toasted if desired

Steps:

  • Set oven control to broil. Spray rack in broiler pan with cooking spray. To flatten each chicken breast, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until 1/4 inch thick.
  • In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
  • Broil 4 to 6 inches from heat 5 to 7 minutes or until chicken is no longer pink in center. Brush with half of apricot preserves; broil 1 minute longer or until preserves are bubbly. Brush with remaining preserves before serving.
  • Meanwhile, in 2-quart saucepan, heat broth and butter to boiling. Stir in couscous and almonds. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork before serving with glazed chicken.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g

APRICOT COUSCOUS



Apricot Couscous image

Provided by Tyler Florence

Categories     side-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

Steps:

  • In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
  • Serve family-style on a large platter and garnish with fresh cilantro.

APRICOT CHICKEN WITH ALMONDS



Apricot Chicken with Almonds image

Categories     Chicken     Fruit     Poultry     Bake     Broil     Quick & Easy     Apricot     Almond     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 (6-ounce) skinless boneless chicken breast halves
5/8 teaspoon salt
1/2 teaspoon black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1 1/2 tablespoons soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter

Steps:

  • Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
  • Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
  • While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
  • Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
  • Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.

ROAST CHICKEN WITH APRICOT GLAZE



Roast Chicken With Apricot Glaze image

The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.

Provided by Priya Krishna

Categories     dinner, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

1 (4-pound) chicken, at room temperature
Kosher salt and ground black pepper
1 lemon, halved
1 small onion, chopped
8 sprigs fresh thyme
4 tablespoons olive oil
3 to 5 cups chicken broth
5 garlic cloves (4 of them crushed, 1 of them minced)
4 tablespoons unsalted butter, softened
4 tablespoons apricot preserves
1 shallot, finely chopped
1/3 cup red wine vinegar
1 cup dried apricots, sliced
1 cup roasted salted pistachios, whole or coarsely chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack set in the middle position.
  • Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
  • Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
  • Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
  • Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
  • Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
  • While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram

APRICOT-GLAZE CHICKEN



Apricot-Glaze Chicken image

My husband knows what's on the supper menu when our boys are driving home from Abilene Christian University in Texas. This apricot-glazed chicken entree has become our homecoming tradition. It's easy to make for any number of people. -Retha Kaye Naylor, Frankton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 4

2 boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup apricot preserves
2 tablespoons dried minced onion

Steps:

  • Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

Nutrition Facts : Calories 431 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 23g protein.

APRICOT GLAZED CHICKEN



Apricot Glazed Chicken image

A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.

Provided by M. Burton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 5

Number Of Ingredients 6

6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
¾ cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
  • Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
  • Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g

APRICOT-ALMOND CHICKEN BREASTS



Apricot-Almond Chicken Breasts image

"This chicken dish is so delicious, I constantly get asked for the recipe-even my picky eaters clamor for it! It takes only minutes to prepare, so on busy weeknights I can put a healthy supper on the table." Trisha Kruse - Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup apricot preserves
1/4 cup reduced-sodium chicken broth
1 tablespoon honey mustard
1/4 cup sliced almonds

Steps:

  • Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes. , In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 372 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 468mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges

APRICOT GLAZED CHICKEN AND COUSCOUS



Apricot Glazed Chicken and Couscous image

Another entry for the "I got home late, but still want a great meal" category. You can make this faster than it would take to go out and get take-out. And it's delicious. This one is for 2, but can very easily be doubled.

Provided by ciao4293

Categories     One Dish Meal

Time 19m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb boneless chicken, cut into strips
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons apricot preserves
1 teaspoon balsamic vinegar
1 cup chicken broth
1/3 cup finely chopped dried apricot
1/2 cup uncooked couscous

Steps:

  • (To finely chop the apricots, spray kitchen shears with non stick spray, and snip them into small pieces.) Sprinkle the chicken with salt and pepper.
  • Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
  • Don't overcook, you don't want chewy chicken.
  • Combine preserves and vinegar in a bowl, then add the cooked chicken.
  • Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
  • Bring to a boil.
  • Reduce heat and cover, simmer 2 minutes.
  • Stir in couscous, top with chicken mixture.
  • Remove from heat and let stand 5 minutes.
  • Fluff couscous with a fork, and serve.

Nutrition Facts : Calories 649.1, Fat 31.7, SaturatedFat 7, Cholesterol 85.1, Sodium 613.5, Carbohydrate 61, Fiber 3.9, Sugar 21, Protein 30

APRICOT-GLAZED CHICKEN BREASTS



Apricot-Glazed Chicken Breasts image

Chicken with apricot jam, olives, and capers. From some magazine, some place, at some time. It is one of my personal favorites.

Provided by Charles Ross Carozza

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 12

½ cup white wine
½ cup apricot jam
½ cup packed brown sugar
½ cup Spanish olives, drained and sliced
⅓ cup extra-virgin olive oil
⅓ cup red wine vinegar
⅓ cup drained capers
⅓ bunch fresh cilantro, chopped
5 cloves garlic, minced
1 tablespoon caper brine, or to taste
2 tablespoons extra-virgin olive oil
4 large skinless, boneless chicken breasts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
  • Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
  • Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 724 calories, Carbohydrate 57.3 g, Cholesterol 117 mg, Fat 32.9 g, Fiber 0.9 g, Protein 45.3 g, SaturatedFat 5.2 g, Sodium 1043.4 mg, Sugar 44.5 g

APRICOT-GLAZED CHICKEN



Apricot-Glazed Chicken image

This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 cup apricot jam
3 teaspoons dry mustard
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 whole chicken, cut into parts (about 6 pounds)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees.
  • In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
  • Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

APRICOT GLAZED CHICKEN BREASTS



Apricot Glazed Chicken Breasts image

A simple and quick main dish designed for busy nights or cooking novices. Add a steamed vegetable and rice and a tasty dinner is on the table in 30 minutes or less. I like to include the hot sauce not to make this a spicy dish but to cut the sweetness just a bit. Planning to try this on the grill this summer as it should work very well. (WW 4 pts)

Provided by justcallmetoni

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil cooking spray
3 tablespoons apricot preserves
1 tablespoon ketchup
1 teaspoon white balsamic vinegar or 1 teaspoon rice wine vinegar
2 -3 drops Tabasco sauce (optional)
4 (5 -6 ounce) boneless skinless chicken breast halves, trimmed
1/2-1 teaspoon crumbled dried thyme
salt and pepper

Steps:

  • Preheat the broiler. Line the broiler pan with aluminum foil. (The foil is a must for quick clean up.) Spray the broiler-pan rack with nonstick vegetable cooking spray.
  • In a cup, stir together the preserves or marmalade, ketchup, and vinegar. Add the tabasco if you are planning to include.
  • Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. (If you are using larger chicken breasts, adjust the cooking time.)
  • Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Turn the chicken (it should now be skin side up) and brush on the rest of the glaze an broil an additional minute.
  • Remove from the broiler and serve.

APRICOT-DIJON-GLAZED CHICKEN



Apricot-Dijon-Glazed Chicken image

Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 5

8 chicken thighs
Coarse salt and freshly ground pepper
1 jar (12 ounces) apricot jam
2 tablespoons honey
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
  • Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
  • Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

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From meatloafandmelodrama.com


APRICOT GLAZED CHICKEN BREAST | BEYOND KIMCHEE
2020-07-28 Season chicken breasts with salt and pepper lightly. Heat olive oil and butter in a skillet over medium heat. Saute chicken until the golden crust forms on each side. Meanwhile mix preserve, vinegar, soy sauce, garlic, ginger, and chili flakes in a small mixing bowl. Pour the sauce over the chicken and let it bubble.
From beyondkimchee.com


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