Rosemary Apricot Chicken Recipes

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.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

APRICOT-ROSEMARY PORK MEDALLIONS

Steps:

• Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.

APRICOT ROSEMARY CHICKEN

Steps:

• Preheat oven to 350°F Line a 9x13-inch baking pan with foil, spray with olive oil. In a small bowl, mix the spices and rub over both sides of chicken breasts. Place in the prepared pan; pour broth over chicken. Bake for 20 minute.
• In a small bowl, mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minute or until done.

ROSEMARY-APRICOT CHICKEN

Steps:

• Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken.
• Place chicken, meaty side up, in pan and bake for 25 minutes.
• Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear.
• serve.

SHERRY ROSEMARY APRICOT JAM

Steps:

• Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
• Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
• Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
• Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.

SPICY APRICOT CHICKEN THIGHS

Steps:

• In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.