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. :-)
- 1 cup apricot preserves (or peach)
- 1⁄4 cup bottled lemon juice
- 3 teaspoons shoyu soy sauce
- 1 lemon, zest of
- 4 chicken breasts
- 1 1⁄2 cups plain breadcrumbs or 1 1⁄2 cups panko breadcrumbs
- salt and pepper
- 3 tablespoons butter, melted (not margarine)
- 2 -3 lemons, for squeezing
Directions See How It's Made
- Combine preserves, lemon juice, soy sauce, and zest in a bowl.
- Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
- Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
- Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
- Drizzle with melted butter.
- Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
- Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
- Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
- Serve with lemon edges, steamed rice and green salad.