Lemon Apricot Chicken Recipes

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APRICOT-LEMON CHICKEN



Apricot-Lemon Chicken image

Chicken spread with an apricot and lemon sauce is elegant enough for company and a snap to make. I got this recipe in college and have used it to woo my friends and family ever since. It is very healthy as well, so it is something I can add to my regular menu rotation. -Kendra Doss, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 teaspoons canola oil
1/3 cup apricot spreadable fruit
2 tablespoons water
2 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • Flatten chicken to 1/2-in. thickness. Combine the curry powder, salt and pepper; sprinkle over chicken. , In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove to a serving plate; keep warm., Add the spreadable fruit, water and lemon juice to the pan; cook and stir for 1-2 minutes or until syrupy. Serve over chicken; sprinkle with lemon zest.

Nutrition Facts : Calories 261 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 377mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

APRICOT/LEMON CHICKEN



Apricot/Lemon Chicken image

The breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. I like using lots of lemons, but it's a matter of personal preference. For the preserves, I used Apricot/Orange Conserve #116457, which also contains raisins and nuts.

Provided by Kathy228

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup apricot preserves (or peach)
1/4 cup bottled lemon juice
3 teaspoons shoyu soy sauce
1 lemon, zest of
4 chicken breasts
1 1/2 cups plain breadcrumbs or 1 1/2 cups panko breadcrumbs
salt and pepper
3 tablespoons butter, melted (not margarine)
2 -3 lemons, for squeezing

Steps:

  • Combine preserves, lemon juice, soy sauce, and zest in a bowl.
  • Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
  • Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
  • Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
  • Drizzle with melted butter.
  • Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
  • Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
  • Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
  • Serve with lemon edges, steamed rice and green salad.

Nutrition Facts : Calories 696, Fat 24.6, SaturatedFat 9.8, Cholesterol 115.7, Sodium 737.4, Carbohydrate 87.7, Fiber 4.7, Sugar 32.4, Protein 37.5

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

LEMON-APRICOT CHICKEN



Lemon-Apricot Chicken image

Do you love lemon or orange chicken at Chinese restaurants? Then this recipe is for you! It's from Betty Crocker's Bisquick Cookbook. It is divine. The ginger adds a subtle yet distinct tangy-ness to the sauce; I haven't tried it yet, but I wonder if orange marmalade would work as a substitute for the apricot preserves.

Provided by Besu1126

Categories     Chicken Breast

Time 40m

Yield 3 serving(s)

Number Of Ingredients 11

1 1/4 lbs boneless skinless chicken breast halves (4)
1/4 cup butter, melted
1 egg
2 tablespoons water
1 cup Bisquick
1 tablespoon lemon peel, grated
1/4 teaspoon garlic powder
2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger

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.

HERB-APRICOT CHICKEN



Herb-Apricot Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 pounds chicken breasts and boneless thighs, cut into large chunks
Salt and freshly ground black pepper
1/4 cup aged balsamic vinegar
2 cups chicken stock
20 to 24 dried apricots, chopped
5 to 6 sprigs thyme
A generous handful fresh flat-leaf parsley leaves, chopped
3 tablespoons chopped chives
1 lemon, 2 teaspoons zest and the juice

Steps:

  • In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.

BAKED APRICOT CHICKEN



Baked Apricot Chicken image

Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.

Provided by SHANG

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Yield 12

Number Of Ingredients 4

12 chicken thighs
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the jam, dressing and soup mix. Mix together.
  • Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g

APRICOT CHICKEN



Apricot Chicken image

I have fixed this tender glazed apricot chicken recipe for myself on many special occasions. With the pretty golden-orange sauce, it looks as good as it tastes. -Winifred Brown, Jamesburg, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 1 serving.

Number Of Ingredients 5

1 tablespoon apricot preserves
1 tablespoon Russian or French salad dressing
Pinch ginger, optional
1 bone-in chicken breast half (8 ounces)
Salt and pepper to taste

Steps:

  • In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.

Nutrition Facts :

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 (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

CHICKEN WITH APRICOTS, LEMON AND SAFFRON



Chicken With Apricots, Lemon and Saffron image

Here is a spice-perfumed braised chicken dish that is greater than the sum of its parts, with complex flavor that belies the ease of preparation. As a bonus, you can prepare it up to 2 days in advance, since it reheats beautifully.

Provided by David Tanis

Categories     dinner, lunch, poultry, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

6 large bone-in, skin-on chicken thighs (About 2 pounds total), fat trimmed
Salt and pepper
1/8 teaspoon crumbled saffron threads
2 tablespoons lemon juice
1 large onion, diced (about 1 1/2 cups)
1/2 cup tomato purée
Pinch of cayenne
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon green cardamom pods
1 cup white wine
6 ounces dried apricots, about 1 cup
2 small lemons, thinly sliced (do not peel)
Cilantro leaves, for garnish
Mint leaves, for garnish
2 tablespoons toasted pine nuts, for garnish (optional)

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.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 712 milligrams, Sugar 19 grams, TransFat 0 grams

ROAST CHICKEN WITH APRICOTS AND OLIVES



Roast Chicken With Apricots and Olives image

This festive dish is a fairly easy main course for the Seder meal - or anytime. Marinating overnight leaves very little work on the day of serving, but two hours is enough to infuse the chicken with tangy citrus and the sumac. Dried apricots, already more tart than sweet, are marinated along with the chicken and become almost savory in the oven. Using pitted Castelvetrano olives will save you a lot of elbow grease, and their meaty texture and mild flavor are perfect here. After roasting together, everything goes under the broiler to deeply brown and thicken the cooking juices into a tasty sauce.

Provided by Susan Spungen

Categories     dinner, poultry, main course

Time 3h

Yield 4 servings

Number Of Ingredients 14

3 1/2 to 4 pounds bone-in chicken pieces (see Note)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup fresh lemon juice, plus 1 lemon, sliced and seeded
1/4 cup fresh blood orange or regular orange juice
1/4 cup honey
4 to 6 garlic cloves, thinly sliced
3/4 teaspoon dried thyme
3 tablespoons ground sumac
4 tablespoons olive oil
1 cup (6 ounces) dried apricots
1 cup (4 ounces) pitted Castelvetrano olives with 2 tablespoons brine
4 large or 8 small shallots, roots trimmed, peeled and cut lengthwise into quarters or halves
1/4 cup dry white wine

Steps:

  • Slash each piece of chicken through the skin a few times, about 1 inch deep. Season with the salt and pepper and place in a large bowl or large resealable plastic bag. Whisk lemon juice, orange juice, honey, garlic, thyme, sumac and 3 tablespoons olive oil in a bowl to combine. Add lemon slices, apricots, olives and olive brine. Pour the marinade over the chicken and cover tightly or remove as much air as possible before sealing it. Set on a small sheet pan and refrigerate for at least 2 hours and up to 24 hours, turning the bag from time to time.
  • Position a rack 8 inches from the broiler heat source. Place an oven rack in the lower third of the oven and heat oven to 450 degrees. Toss shallots with remaining tablespoon oil and spread out on a large sheet pan, cut sides down. Place on the lower rack and cook, turning once, until starting to turn golden, 10 to 12 minutes.
  • Remove the pan from the oven and use your hands and a slotted spoon to scoop the chicken, apricots, lemon slices and olives onto the pan, reserving the marinade. Arrange in an even layer with the chicken skin side up and return to the oven. Cook for 15 minutes, baste the chicken with the drippings, and cook until chicken juices run clear, about 10 minutes longer. Remove the pan from the oven. Heat the broiler to high.
  • Pour the reserved marinade and wine over the chicken, and broil until the chicken is browned and the liquid is thickened, 3 to 5 minutes. If the apricots start to get too dark, turn them over in the sauce. Transfer to a platter. If you used chicken breasts, cut them in half. Pour the sauce over everything or serve it on the side.

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APRICOT-LEMON CHICKEN RECIPE | MYRECIPES
2009-04-29  · Step 2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. Step 3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute.
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STICKY BAKED CHICKEN WITH APRICOT, SAGE AND LEMON ZEST ...
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EASY APRICOT CHICKEN - FAVORITE FAMILY RECIPES
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CARAMELIZED LEMON AND APRICOT CHICKEN | METRO
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APRICOT-LEMON CHICKEN RECIPE: HOW TO MAKE IT
Combine the curry powder, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove to a serving plate; keep warm. Add the spreadable fruit, water and lemon juice to the pan; cook and stir for 1-2 minutes or until syrupy.
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LEMON-APRICOT CHICKEN (LIGHTER) - GLUTEN FREE RECIPES
Lemon-Apricot Chicken (lighter) might be a good recipe to expand your main course collection. One serving contains 107 calories, 17g of protein, and 3g of fat. This recipe serves 6. It is a good option if you're following a gluten free and dairy free diet. If you have apricot preserves, ground ginger, chicken breasts, and a few other ingredients on hand, you can make it. To use up the …
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LEMON-APRICOT CHICKEN - PLAIN.RECIPES
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APRICOT JAM CHICKEN WITH LEMON AND MUSTARD - OMG! YUMMY
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APRICOT CHICKEN WITH OLIVES - THIS IS HOW I COOK
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APRICOT AND LEMON CHICKEN - SNAP-ED NEW YORK
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LEMON AND APRICOT CINNAMON CHICKEN - THE WASHINGTON POST
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LEMON-APRICOT CHICKEN - GLUTEN FREE RECIPES
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LEMON APRICOT CHICKEN OF ERIC DONELLAN - RECIPEFY
Lemon apricot chicken 0 likes 0 comments Recipe by Eric donellan. Ingredients for 2 People. Chicken 2 tablespoons fat-free egg product or 1 egg white 1 tablespoon water 1/2 cup Bisquick Heart Smart mix 1 1/2 teaspoon grated lemon peel 1/8 teaspoon garlic powder 3 small chicken breast (1/2 lb) cooking spray lemon slices, if desired. Lemon-Apricot Sauce 1/3 cup apricot …
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Preparation. Preheat oven to 425 degrees F. Spray a jelly roll pan with a butter-flavored nonstick spray. Beat egg and water until slightly frothy. Combine baking mix, lemon zest, and garlic powder. Flatten chicken breasts to a uniform thickness with the flat side of a meat mallet or a heavy fry pan. Dip chicken into egg mixture and then into ...
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EASY STICKY APRICOT CHICKEN - SIMPLY DELICIOUS
2019-03-14  · Sear chicken thighs in a hot pan until well-browned on both sides. Mix together apricot jam, soy sauce, lemon juice, chilli flakes, salt and pepper with a splash of water and pour into the pan. Allow to come to a simmer and spoon the glaze over the chicken every now and then until the glaze is thick and sticky and the chicken is cooked through.
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Step 1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray. Advertisement. Step 2. Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Step 3.
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APRICOT LEMON CHICKEN RECIPE: HOW TO MAKE APRICOT LEMON ...
2019-08-05  · Apricot Lemon Chicken recipe is a delicious dish which can be easily prepared at home. The hint of sweetness from apricot blended into the juicy chicken makes for a complete mouth-watering snack. It is prepared using boneless chicken breasts and with some exotic spices. This irresistible dish can be served ton different occasions like kitty ...
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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #inexpensive     #meat     #chicken-breasts

Top Asked Questions

Is apricot chicken easy to make?
Apricot Chicken can be as quick and easy or as homemade a recipe as you’d like. When it comes to keeping the delicious glaze on top of the Apricot Chicken I actually like to pour on the glaze in two batches. This allows some of it to cook into the chicken and brown.
What is apricot jam chicken with lemon and Dijon mustard?
Apricot jam chicken with lemon and Dijon mustard is a wonderful blend of sweet, tart and savory flavors. And it’s so easy to prepare for a simple weeknight meal or a special holiday dinner such as Hanukkah. Another great recipe to try is my breaded lemon chicken with garlic-infused olive oil.
How long do you cook chicken in apricot sauce?
Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
How to cook chicken in a slow cooker with apricot preserves?
In a medium-sized bowl, combine apricot preserves, Catalina dressing, onion soup mix, and Dijon mustard. Mix well. Preheat oven to 375-degrees. Place chicken in a greased 9×13 baking dish. Pour apricot mixture evenly over chicken and bake 40-45 minutes or until chicken is cooked through. Place chicken in slow cooker.

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