Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Apricot Chicken Recipe
    Lost? Site Map

    Baked Apricot Chicken

    Baked Apricot Chicken. Photo by Ambervim

    1/3 Photos of Baked Apricot Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Dreamgoddess's Note:

    This is a quick and easy recipe that's so tasty. I've made this adding in some dried apricots also.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Combine the preserves, lemon juice and soy sauce in a shallow bowl.
    3. 3
      Divide this mixture in half; reserve half to serve with the chicken.
    4. 4
      Dip the chicken pieces in the preserves mixture; roll in bread crumbs.
    5. 5
      Place the chicken in a baking dish.
    6. 6
      Drizzle with melted butter and bake about 35-40 minutes, or until the chicken is done.
    7. 7
      Heat the remaining preserves; serve with the chicken.

    Ratings & Reviews:

    • on August 04, 2012

      35

      This was ok. I subbed peach preserves for apricot. I used thights and legs. I also brined the chicken in water, salt and some cider vinegar. I baked on a baking pan with air space around each piece of meat. It took 40 minutes longer than the time the recipe required. If I do it again, I will add more lemon and either turn the heat up a bit or turn the broiler on for the last 15 minutes. The butter was not needed at all and actually detracted from the other flavors.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2012

      55

      I liked this I used panko for the breadcrumbs. I removed the skin on the breast I burnt the extra sauce but that was okay as the chicken was very moist. Thanks for posting. Made for World tour 8

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2008

      55

      This is a great weeknight recipe!! I used chicken breasts without bones and skin instead of pieces, used Panko for the breadcrumbs and sprayed the chicken with olive oil to save a few calories...! ;) Loved the sauce - and the chicken was moist and delicious!! Made for 123 Tag. Thanks Dreamgoddess! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Baked Apricot Chicken

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 630.6
     
    Calories from Fat 266
    42%
    Total Fat 29.5 g
    45%
    Saturated Fat 11.0 g
    55%
    Cholesterol 123.8 mg
    41%
    Sodium 439.6 mg
    18%
    Total Carbohydrate 64.6 g
    21%
    Dietary Fiber 1.0 g
    4%
    Sugars 35.9 g
    143%
    Protein 28.9 g
    57%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites