ALMOND CHICKEN WITH APRICOT SAUCE
With its fruity, slightly sweet apricot sauce, this tender chicken entree is full of flavor, not fat. When my children were all at home, they would rate a new recipe on the scale of 1 to 10. This is one of the 10's. -Erma Yoder, Millersburg, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
APRICOT-ALMOND CHICKEN BREASTS
"This chicken dish is so delicious, I constantly get asked for the recipe-even my picky eaters clamor for it! It takes only minutes to prepare, so on busy weeknights I can put a healthy supper on the table." Trisha Kruse - Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes. , In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 372 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 468mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
APRICOT CHICKEN WITH ALMONDS
Steps:
- Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).
- Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
- While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.
- Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.
- Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
CHICKEN TAGINE WITH APRICOTS AND ALMONDS
Steps:
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
- Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
- While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH
Upgrade chicken salad with dried apricots for a little sweetness and toasted almonds for crunch in our easy recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
- Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.
Nutrition Facts : Calories 241 g, Cholesterol 24 g, Fat 6 g, Fiber 5 g, Protein 19 g, SaturatedFat 1 g, Sodium 325 g
CHICKEN WITH APRICOT AND ALMONDS
Another easy dish for a midweek supper! One of my daughter's favourite chicken dishes. Also good for an informal dinner party.
Provided by Norahs Girl
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil, sauté the chili, ginger, garlic, onions, allspice, cinnamon and turmeric until golden brown.
- Add chicken portions and brown on all sides.
- Stir in tomatoes with their juice, add the salt and apricots, cover and simmer for 15 minutes.
- Sprinkle with almonds to serve.
Nutrition Facts : Calories 348.5, Fat 22.4, SaturatedFat 2.1, Cholesterol 0.1, Sodium 1295.5, Carbohydrate 34.4, Fiber 7.7, Sugar 21, Protein 8.9
APRICOT-ALMOND CHICKEN
Looking for a hearty dinner? Then check out this apricot-almond chicken recipe that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place chicken in pan; spray with cooking spray and sprinkle with salt and pepper. Bake 5 minutes.
- Meanwhile, in small microwavable bowl, mix preserves, soy sauce and mustard; microwave on High 1 minute or until preserves are melted.
- Stir preserves mixture and spoon over chicken; sprinkle evenly with almonds. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 20 g, TransFat 0 g
APRICOT ALMOND CHICKEN
Make and share this Apricot Almond Chicken recipe from Food.com.
Provided by Redsie
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
- Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
- Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 422.2, Fat 7.5, SaturatedFat 1.2, Cholesterol 65.8, Sodium 515.5, Carbohydrate 53.5, Fiber 3.2, Sugar 9.9, Protein 34.7
ANDI'S APRICOT ALMOND CHICKEN
A great new twist on sweet and sour chicken. This recipe is quick enough to prepare any night of the week and easily doubled or halved. Try adding sliced red bell pepper to the onions and garlic while cooking, and serving over brown rice.
Provided by Andi Strikman
Categories Skillet Chicken Breasts
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken between plastic wrap, and gently pound with a mallet to 1/2" thickness. Season with salt, and set aside. Strain apricot liquid into a small bowl and stir in orange juice, soy sauce, and sesame oil. Coarsely chop apricots and set aside. Place flour and cayenne pepper in a resealable plastic bag, and shake to combine. Add chicken breasts in batches, tossing to coat and dusting off excess flour.
- Heat oil in a large skillet over medium high heat. Cook chicken, turning once, until no longer pink in center and juices run clear. Transfer to a paper towel-lined dish. Cook and stir shallot and garlic in the same pan until translucent, being careful not to burn the garlic and adding more oil if needed. Stir in orange juice mixture and chopped apricots. Bring to a boil, reduce heat, and simmer for 5 minutes.
- In a small bowl, whisk together 1/4 cup simmering liquid and 2 tablespoons flour until well blended and no lumps of flour remain. Slowly stir back into skillet to thicken, repeating if necessary for desired consistency. Return chicken to skillet, spooning with sauce, until warmed through. Garnish with almonds, if desired.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 43.4 g, Cholesterol 71.9 mg, Fat 13.3 g, Fiber 3.9 g, Protein 32.9 g, SaturatedFat 2.1 g, Sodium 916.6 mg, Sugar 15.8 g
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