4 Reviews

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.

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Ambervim August 04, 2012

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

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bigbadbrenda August 03, 2012

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! :)

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Redsie January 11, 2008

This was easy & delicious! I used split chicken breast and would think this would be good with boneless breasts as well. This was a big hit with my family and easy to make. Thanks for the post.

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MA HIKER April 27, 2007
Baked Apricot Chicken