Cherry Apricot Chicken Recipes

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.

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
• Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
• Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.

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:

• 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.

Steps:

• Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm.
• In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken.

Steps:

• In a large bowl, combine almond flour, salt and baking soda.
• In a smaller bowl, combine agave, eggs and vanilla.
• Stir wet ingredients into dry.
• Gently mix in cherries and apricots.
• Pour batter into an 8 by 8 baking dish.
• Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean.
• Cool and serve.

Steps:

• Preheat oven to 350°F.
• Place chicken in an ovenproof dish.
• Mix apricot nectar, onion soup mix and curry, pour over chicken and bake for 45 minutes.
• Add the apricot halves and bake 10 minutes.
• Remove from oven, stir in sour cream and sprinkle with chopped cilantro.

Steps:

• Cook the chicken legs while on the bone.
• Then take the chicken off of the legs and cube it.
• Put it in a stove top pot (with a lid) and put the apricot nectar and french onion soup in; add all other ingredients except for the rice.
• Cook on a low to medium heat for about 20 minutes.
• Once cooked, serve it up on a bed of rice.
• Soooo yummy.
• Let me know what you think!

Steps:

• Dip the chicken breast loins in the lactose free milk.
• Then place chicken into the bread crumbs to coat.
• Preheat the oven for Bake at 350°F.
• In a skillet, on medium heat brown the bread crumb coated chicken until.
• golden brown in the vegetable oil.
• Placed browned chicken in ungreased baking dish in a single layer.
• I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
• Then I drizzle the melted preserves over the chicken.
• Bake in a 350 F oven.
• For 30 minutes uncovered or until chicken is cooked thoroughly.
• Enjoy!