GRILLED APRICOT-MUSTARD GLAZED CHICKEN BREASTS
Ground ginger, fresh rosemary and apricot preserves are mixed with honey mustard to make an outstanding glaze for grilled chicken breasts.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Mix all ingredients except chicken until blended.
- Grill 4 min. on each side. Brush with half the mustard mixture. Grill 5 to 8 min. or until chicken is done (165ºF), turning after 3 min. and brushing with remaining mustard mixture.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 25 g
APRICOT MUSTARD CHICKEN ON THE GRILL
From the Ontario Liquor Board. Reserve some glaze for dipping! The first time I tried it, I didn't bother heating it. I heated the glaze the second time and the flavors seemed more pronounced. This is a delicious way to grill chicken.
Provided by N8815
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine apricot jam, cider vinegar, Dijon Mustard, garlic and salt and pepper in a small sauce pan and cook until heated.
- Grill chicken for 15 minutes or until done, basting frequently.
- This is really good with some grilled yam and eggplant.
Nutrition Facts : Calories 351.7, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 149.8, Carbohydrate 26.6, Fiber 0.3, Sugar 14.8, Protein 30.8
APRICOT-MUSTARD GLAZE
Provided by Food Network
Categories condiment
Time 5m
Yield about 3 tablespoons
Number Of Ingredients 4
Steps:
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.
GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD
Provided by Bobby Flay
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
- For the grape salad: Prepare the grill for direct grilling.
- Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
- For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
- Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
- To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.
APRICOT GLAZED CHICKEN
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
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-GLAZED CHICKEN BREASTS
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
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 'N MUSTARD GRILLED CHICKEN
Apricot jam, Dijon mustard and horseradish make so many dishes taste good! And this weeknight-simple grilled chicken recipe is no exception.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium heat.
- Mix first 4 ingredients until blended. Reserve half for later use.
- Place chicken on grill grate; brush with remaining jam mixture.
- Grill 6 to 8 min. on each side or until done (165°F), brushing occasionally with reserved jam mixture.
Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 13 g, Protein 25 g
APRICOT-DIJON-GLAZED CHICKEN
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
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.
APRICOT MUSTARD GLAZED CHICKEN BREASTS
This recipe costs $2.70 per serving. I found this recipe in All You magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375. In a small saucepan, whisk together jam, mustard and broth. Bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low and cook, stirring, until jam has dissolved, about 3 minutes.
- Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken butter. Scatter apricots over chicken and bake, uncovered, until chicken is lightly browned and cooked through, about 1 hour, turning and basting chicken often during baking time. Let chicken rest for 10 minutes before serving.
- Serve hot with sauce from baking dishes spooned over top.
Nutrition Facts : Calories 285, Fat 10.3, SaturatedFat 3.8, Cholesterol 54, Sodium 242.6, Carbohydrate 33.7, Fiber 1.4, Sugar 20.8, Protein 16.7
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APRICOT-GLAZED GRILLED CHICKEN RECIPE | MYRECIPES
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4/5 (13)Calories 247 per servingServings 4
- Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.
- Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.
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4.5/5 (3)Total Time 1 hr 5 minsServings 8Calories 392 per serving
- Preheat oven to 375°F. In a small saucepan, whisk together jam, mustard and broth. Bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low and cook, stirring, until jam has dissolved, about 3 minutes.
- Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken with butter. Scatter apricots over chicken and bake, uncovered, until chicken is lightly browned and cooked through, about 1 hour, turning and basting chicken often during baking time. Let chicken rest for 10 minutes before serving. Serve hot with sauce from baking dishes spooned over top.
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