Bettys Apricot Chicken Recipes

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3-INGREDIENT APRICOT GLAZED CHICKEN



3-Ingredient Apricot Glazed Chicken image

With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!

Provided by The Seasoned Mom

Categories     Dinner

Time 1h5m

Number Of Ingredients 4

3-4 pounds bone-in (skin-on chicken parts (breasts, thighs, drumsticks, or a combination))
8 ounces Catalina salad dressing
½ jar (about 5-6 ounces ) apricot jam
1 1 ouce envelope dry onion soup mix

Steps:

  • Preheat oven to 350F (180C).
  • For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
  • Place chicken, skin-side up, on prepared pan.
  • In a medium bowl, whisk together 3 glaze ingredients.
  • Pour sauce over chicken and spread liberally on each piece.
  • Bake, uncovered, for about 1 hour, or until chicken is cooked through.

Nutrition Facts : ServingSize 1 /5th of the chicken + sauce, Calories 619.8 kcal, Carbohydrate 35.9 g, Protein 56.8 g, Fat 25.3 g, SaturatedFat 7.3 g, Cholesterol 174.1 mg, Sodium 875.4 mg, Sugar 26.8 g

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 BREASTS



Apricot Chicken Breasts image

Enjoy this hearty chicken dish that's baked with Whole Grain Total® cereal and apricots - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 2

Number Of Ingredients 7

2 boneless skinless chicken breasts (1/2 lb)
3/4 cup Whole Grain Total® cereal, slightly crushed*
1/4 cup chopped dried apricots
1 tablespoon butter or margarine, melted
1/3 cup apricot preserves
1 teaspoon lemon juice
Salt and pepper, if desired

Steps:

  • Heat oven to 350°F. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, mix cereal, apricots and butter. Spoon half of cereal mixture on center of each chicken breast. Fold chicken in half horizontally over stuffing; secure with toothpicks. Place in ungreased 9-inch square pan.
  • In 1-quart saucepan, heat preserves and lemon juice over medium-low heat, stirring occasionally, until preserves are melted. Pour over chicken.
  • Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Season to taste with salt and pepper.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 37 g, TransFat 0 g

BETTY'S APRICOT CHICKEN



Betty's apricot chicken image

Not overly sweet and with no jam this meal is a regular in our home. I can have this on the table in 30 minutes. This re-heats really well and is even better the next day. Can be served with rice, buttered noodles or mashed potatoes.

Provided by Betty Bramanis

Categories     Casseroles

Time 30m

Number Of Ingredients 6

2 lb chicken thighs, chopped into quarters
1 large onion, chopped
1 can(s) apricot nectar
1 can(s) cream of chicken soup
1 sachet french onion soup mix
1/2 c water

Steps:

  • 1. In a large heavy based saucepan, heat a little oil and fry the chicken until browned. Add the onion and cook for 2 - 3 minutes or until translucent.
  • 2. Add the remaining ingredients (use the water to get all the last little bits from the two cans).
  • 3. Turn heat to low and simmer for 20 minutes, stirring at least twice.

APRICOT CHICKEN I



Apricot Chicken I image

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

Provided by Shirley Rickey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
  • Cover dish and bake for 1 hour in preheated oven.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g

LEMON-APRICOT CHICKEN (LIGHTER)



Lemon-Apricot Chicken (lighter) image

Wake up dinner with crispy-coated baked chicken covered in a refreshing lemon and apricot sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 11

1/4 cup fat-free cholesterol-free egg product or 2 egg whites
2 tablespoons water
1 cup Bisquick Heart Smart® mix
1 tablespoon grated lemon peel
1/4 teaspoon garlic powder
6 small boneless skinless chicken breasts (1 lb)
2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
Lemon slices, if desired

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product and water slightly. In another shallow bowl, mix Bisquick mix, lemon peel and garlic powder.
  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
  • Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Cut chicken crosswise into 1/2-inch slices.
  • In 1-quart saucepan, mix all remaining ingredients except lemon slices. Cook over medium-low heat until hot, stirring frequently. Cut chicken crosswise into 1/2-inch slices; pour sauce over chicken. Garnish with lemon slices.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g

APRICOT-GLAZED COCONUT-CHICKEN BITES



Apricot-Glazed Coconut-Chicken Bites image

Bisquick® mix provides a simple addition to a bite-sized chicken appetizer that's ready in 50 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 36

Number Of Ingredients 13

1/4 cup butter or margarine, melted
1/2 cup sweetened condensed milk
2 tablespoons Dijon mustard
1 1/2 cups Original Bisquick™ mix
2/3 cup flaked coconut
1/2 teaspoon salt
1/2 teaspoon paprika
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white vinegar
Hot mustard, if desired

Steps:

  • Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
  • Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
  • Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 160 mg, Sugar 6 g, TransFat 0 g

CHICKEN WITH APRICOTS



Chicken With Apricots image

Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
Salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams

HOT-AND-SWEET APRICOT CHICKEN



Hot-and-Sweet Apricot Chicken image

Chicken, chili oil, crushed red pepper, juicy canned apricots, pineapple and more come together for a succulent supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 can (15 1/4 ounces) apricot halves in juice, drained and juice reserved
1 tablespoon cornstarch
1 teaspoon five-spice powder
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon crushed red pepper
2 teaspoons chili or vegetable oil
1 pound boneless skinless chicken breast, cut into 2x1/4-inch slices
1 tablespoon finely chopped gingerroot
1 pound asparagus, cut into 1-inch pieces
4 medium green onions, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks in juice, drained
6 cups hot cooked brown rice

Steps:

  • Chop apricots. Mix reserved juice, the cornstarch, five-spice powder, soy sauce and red pepper.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry about 2 minutes or until chicken is no longer pink in center. Add asparagus and onions; stir-fry about 2 minutes or until asparagus is crisp-tender.
  • Stir in juice mixture, apricots and pineapple. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

Nutrition Facts : Calories 400, Carbohydrate 66 g, Cholesterol 45 mg, Fat 1, Fiber 6 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

APRICOT BRANDY CHICKEN



Apricot Brandy Chicken image

This is a super simple quick recipe to make, it tastes wonderful and the sauce goes really well with the chicken. We all enjoyed it very much and both my son and husband thought it was moreish.

Provided by The Flying Chef

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
4 tablespoons brandy
3 tablespoons apricot jam
1 cup water
1 teaspoon instant chicken bouillon granules
1 teaspoon whole grain mustard
1 tablespoon fresh tarragon, finely chopped
1 teaspoon cornflour
1/2 cup sour cream

Steps:

  • In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
  • In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
  • Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
  • To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.

Nutrition Facts : Calories 391.1, Fat 19.3, SaturatedFat 7.2, Cholesterol 107.9, Sodium 425.2, Carbohydrate 11.9, Fiber 0.2, Sugar 7.5, Protein 31.5

LEMON-APRICOT CHICKEN (COOKING FOR 2)



Lemon-Apricot Chicken (Cooking for 2) image

Bisquick Heart Smart® recipe! Add zip to crispy baked chicken with a lemon and apricot sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 3

Number Of Ingredients 12

2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick Heart Smart® mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (1/2 lb)
Cooking spray
Lemon slices, if desired
1/3 cup apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger

Steps:

  • Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
  • Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
  • Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
  • In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g

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