Apricot Chicken 4 Ingredients Recipes

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APRICOT CHICKEN (4 INGREDIENTS)

Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.

Provided by NotQuiteVegetarian

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4



Apricot Chicken (4 Ingredients) image

Steps:

  • Preheat oven to around 180 degrees celsius.
  • Lightly coat fillets with flour.
  • Mix french onion soup mix with apricot nectar.
  • Pour into casserole dish.
  • Place chicken fillets into dish.
  • Turn them over to make sure they're coated with nectar/soup mix.
  • Bake for around 35 - 45 minutes.
  • Serve with rice and steamed veg.
  • Dinner's done!

Nutrition Facts : Calories 156.1, Fat 1, SaturatedFat 0.1, Cholesterol 0.7, Sodium 1142.7, Carbohydrate 34.9, Fiber 2, Sugar 16.7, Protein 3

400 ml apricot nectar
4 chicken breast fillets
1 (2 ounce) packet French onion soup mix
1/2 cup flour

BAKED APRICOT CHICKEN

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



Baked Apricot Chicken image

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

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

APRICOT CHICKEN I

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



Apricot Chicken I image

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

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

BAKED APRICOT ROSEMARY CHICKEN

Provided by Trisha Yearwood

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11



Baked Apricot Rosemary Chicken image

Steps:

  • In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
  • Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
  • Preheat the oven to 375 degrees F.
  • Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

10 ounces apricot jam
1/4 cup olive oil
2 1/2 tablespoons country Dijon mustard
2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish, optional
3 to 4 garlic cloves, crushed
3 to 4 branches fresh rosemary, leaves stripped and chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts

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