Apricot Glazed Chicken Breasts Recipes

Steps:

• Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

Steps:

• Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
• Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
• Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
• Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
• Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

Steps:

• Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
• Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
• Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
• Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
• Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.

Steps:

• Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.

Steps:

• Coat a broiler pan with cooking spray; place chicken on pan. Combine remaining ingredients; brush half over the chicken. Broil 5-6 in. from the heat for 5 minutes. Turn chicken over; brush with remaining apricot mixture. Broil until juices run clear.

Steps:

• Stir apricot preserves, ginger paste, and rosemary together in a small bowl. Microwave for about 20 seconds to make preserves easier to spread.
• Pound chicken breasts to uniform thickness and pat dry with a paper towel. Rub with oil and season with salt and pepper.
• Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray and add chicken breasts in a single layer.
• Air fry for 4 minutes. Flip and rotate the position of the chicken breasts. Brush with the apricot mixture. Return basket to the air fryer and cook until chicken is no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a plate, cover loosely with aluminum foil, and let sit for 5 minutes. Cut chicken breasts into slices and serve.

Steps:

• Preheat the oven to 400 degrees.
• In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
• Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.

Steps:

• Preheat the broiler. Line the broiler pan with aluminum foil. (The foil is a must for quick clean up.) Spray the broiler-pan rack with nonstick vegetable cooking spray.
• In a cup, stir together the preserves or marmalade, ketchup, and vinegar. Add the tabasco if you are planning to include.
• Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. (If you are using larger chicken breasts, adjust the cooking time.)
• Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Turn the chicken (it should now be skin side up) and brush on the rest of the glaze an broil an additional minute.
• Remove from the broiler and serve.

Steps:

• Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
• Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
• Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.