APRICOT-GLAZE CHICKEN
My husband knows what's on the supper menu when our boys are driving home from Abilene Christian University in Texas. This apricot-glazed chicken entree has become our homecoming tradition. It's easy to make for any number of people. -Retha Kaye Naylor, Frankton, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 431 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 23g protein.
APRICOT GLAZED CHICKEN
A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.
Provided by M. Burton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g
APRICOT-GLAZED CHICKEN KABOBS
I have made this recipe for my family for years and it's still everyone's top pick. I like to serve it with rice on the side. -Amy Chellino, Shorewood, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade in bag. On four metal or soaked wooden skewers, alternately thread the chicken, onion, zucchini and summer squash. , On a lightly greased grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning and basting occasionally with reserved marinade.
Nutrition Facts : Calories 268 calories, Fat 4 g fat (1 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 341 mg sodium, Carbohydrate 20 g carbohydrate (14 g sugars, Fiber 2 g fiber), Protein 36 g protein. Diabetic Exchanges
AIR FRYER APRICOT-GLAZED CHICKEN BREASTS
Fruit preserves work beautifully for glazing certain meats and fish, and apricot is one of the best for chicken. Serve over white rice.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 10.6 g, Cholesterol 64.6 mg, Fat 4 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 1 g, Sodium 101.5 mg, Sugar 6.5 g
APRICOT-GLAZED CHICKEN WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
APRICOT GLAZED PORK KABOBS
Make and share this Apricot Glazed Pork Kabobs recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
- Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
- Heat remaining apricot sauce to boiling and serve alongside kabobs.
Nutrition Facts : Calories 518.2, Fat 20.2, SaturatedFat 8.6, Cholesterol 86.7, Sodium 137.7, Carbohydrate 64.6, Fiber 0.3, Sugar 36.8, Protein 23.2
APRICOT-GLAZED CHICKEN
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
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.
KABOB GLAZE
I "baste" my kabobs after they are cooked and off the fire. Because of the honey in the sauce, if you baste them sooner, you run the risk of drips falling into the bottom of the grill and starting flare-ups. I'd rather not have a burnt honey taste on my chicken so I just wait until the chicken is cooked and then brush them and even drizzle on extra sauce. I use this Glaze for Sausage, Chicken and Shrimp Kabobs! ;)
Provided by Vseward Chef-V
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 3
Steps:
- While grilling your kabobs combine these ingredients in a small bowl.
- Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
- Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.
Nutrition Facts : Calories 330.4, Sodium 2023.8, Carbohydrate 92.2, Fiber 0.2, Sugar 72.5, Protein 0.2
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