Bakedchickenwdriedapricotscherries Recipes

CRISPY BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.
• Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.
• Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.
• Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

CHICKEN WITH APRICOTS

Steps:

• Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
• Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
• Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

BAKED APRICOT CHICKEN AND RICE

Steps:

• Preheat the oven to 325F degrees.
• Spray 9 X 13 baking dish with non stick spray.
• Place the chicken breasts in the bottom of the dish.
• Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour.
• Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.

CHICKEN CURRY WITH DRIED APRICOTS

Steps:

• Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
• Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
• *Available at Asian markets and in the Asian foods section of some supermarkets.
• **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.

CURRIED CHICKEN WITH APRICOTS

Steps:

• place apricots& craisins in small bowl and pour the OJ over them--let sit 15 min or longer.
• put butter and next 6 ingredients in a small dish and mix to a paste.
• in a greased 2-quart shallow baking dish, arrange chicken in a single layer.
• Spread curry paste evenly over chicken.
• Add the fruits and OJ they were soaked in.
• sprinkle the broken bay leaf, making sure it gets submerged.
• Pour milk over it all.
• Cover and bake@ 350 45 minutes.
• UNCOVER and bake 25 minutes more.

CHICKEN WITH APRICOTS

Steps:

• Put the apricots in a small bowl (or a 2-cup measure) and add the vinegar, wine, and about 1/4 cup water to cover. Let soak while you brown the chicken.
• Turn the heat to medium-high under a 12-inch nonstick skillet and add the chicken, skin side down. Cook, rotating the pieces (not turning them) so they brown evenly. When they are nicely browned-take your time-turn them so they are skin side up and season with salt and pepper. Make a little space in which you can add the onion and cook, stirring the onion occasionally, until it has softened a bit, a minute or two.
• Add the apricots and their liquid and bring to a boil; cook for a minute, then turn the heat to low and cover. Cook until the chicken is done, 15 to 20 minutes; do not turn while it is cooking. Remove the lid, raise the heat, and season the chicken well with salt and pepper. Boil out any excess liquid; you do not want the sauce to be too watery. Taste and adjust the seasoning if necessary and serve.
• A few fresh thyme sprigs, added at the beginning of step 2 and discarded before you serve the chicken, add another dimension to this dish.
• A tablespoon or two of butter, stirred in at the end, will make the sauce considerably richer. Or you might render some bacon, remove it, and brown the chicken in the bacon fat; crumble the bacon and stir it in at the end of cooking.