Lemon Apricot Chicken Lighter Recipes

LEMON-APRICOT CHICKEN

Steps:

• Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
• Dip chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with melted butter.
• Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.

LEMON-APRICOT CHICKEN (LIGHTER)

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.

APRICOT CHICKEN I

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.

CHICKEN WITH APRICOTS, LEMON AND SAFFRON

Steps:

• Season chicken generously on both sides with salt and pepper. (If time permits, do this an hour before cooking or up to 24 hours in advance. Keep refrigerated, but remove from refrigerator 1 hour before cooking.)
• In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let chicken cook slowly to brown well on one side, about 15 to 20 minutes. When skin is crisp and lifts easily from the pan, it is ready. Flip and cook 2 minutes more.
• Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4 cup water. Set aside to steep.
• Heat oven to 350 degrees. Transfer chicken, skin-side up, to a baking dish. Pour off some fat from the skillet, reserving about 2 tablespoons. Add onions, salt lightly and cook, stirring, until softened and beginning to brown, about 10 minutes.
• Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and wine to onions and bring to a simmer.
• Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces. Cover tightly and bake for 1 hour. Remove cover and bake until lightly browned, about 10 minutes. (Recipe can be prepared to this point up to 2 days ahead. When ready to serve, reheat in a 350-degree oven, in a covered pot, 30 to 45 minutes.)
• To serve, garnish with cilantro and mint leaves. Sprinkle with pine nuts and serve hot.

LEMON-APRICOT CHICKEN

Steps:

• Heat oven to 425-degrees. Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap.
• Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet.
• Beat egg and water together slightly.
• Mix Bisquick, lemon peel, and garlic powder.
• Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle with remaining melted butter.
• Bake uncovered for 20 minutes, then turn chicken. Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut.
• Assemble Lemon-Apricot Sauce and heat in a 1-quart saucepan over medium heat until warm. (This can be started with just a few minutes left on the chicken.).
• Cut chicken crosswise into slices, and top with sauce. Enjoy! Tastes great served with rice.

APRICOT - LEMON JAM

Steps:

• Don't worry about the skin, which disappears in the course of cooking.
• Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
• Stir it frequently enough that it doesn't stick to the bottom of the pot.
• You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
• Wash and can according to canner instructions.
• Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.

LEMON-APRICOT CHICKEN

Steps:

• 1. Heat oven to 425°. Flatten each chicken breast half to 1/2-inch thickness between sheets of plastic wrap or waxed paper. Spread 1 tablespoon of the melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.2. Beat egg and water slightly. Mix Bisquick, lemon peel and garlic powder. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle with remaining melted margarine.3. Bake uncovered 20 minutes turn chicken. Bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Make Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken.Lemon-Apricot Sauce2/3 cup apricot preserves2 tablespoons lemon juice1/2 teaspoon soy sauce1/4 teaspoon ground gingerHeat all ingredients in 1-quart saucepan over medium heat, stirring occasionally, until warm.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 340 (Calories from Fat 125) Fat 14g (Saturated 4g) Cholesterol 80mg Sodium 470mg Carbohydrate 36g (Dietary Fiber 1g) Protein 19g % DAILY VALUE: Vitamin A 12% Vitamin C 4% Calcium 6% Iron 8% DIET EXCHANGES: 2 Starch 2 Lean Meat 1/2 Fruit 1 FatBETTY'S TIP: Serve this citrus-kissed chicken with a side of hot cooked rice. Want to try something a little different? Fried rice makes a nice accompaniment.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

QUICK APRICOT ALMOND CHICKEN

Steps:

• In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.