Apricot/Lemon Chicken

READY IN: 1hr 25mins
Recipe by Kathy228

The breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. I like using lots of lemons, but it's a matter of personal preference. For the preserves, I used Apricot/Orange Conserve #116457, which also contains raisins and nuts.

Top Review by twissis

This was very good, Kathy! I started out w/a whole chicken, used the breast meat for Recipe #53508 (a *Kitchen Rule* of my DH) & then used the dark meat & wings for your recipe as written using apricot preserves. The fruit flavors are excellent here & it was served Fri nite w/veggie-based fried rice. DH liked it too, but said he thot he would prefer the chicken oven-crisped & the sauce served on the side. Thx for sharing this sure to be repeated recipe w/us. :-)

Ingredients Nutrition

Directions

  1. Combine preserves, lemon juice, soy sauce, and zest in a bowl.
  2. Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
  3. Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
  4. Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
  5. Drizzle with melted butter.
  6. Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
  7. Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
  8. Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
  9. Serve with lemon edges, steamed rice and green salad.

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