Almond  Chicken  with  Apricot  Sauce

 

 

 

 

INGREDIENTS:

1 cup apricot spreadable fruit

  3 tablespoons soy sauce

2 tablespoons finely chopped onion

4 teaspoons cider vinegar

1 teaspoon ground mustard

6 boneless skinless chicken breast halves (6 ounces each)

  1/2 cup sliced almonds

1 tablespoon butter, melted

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a shallow bowl, combine the first five ingredients.

Transfer 1/2 cup to a serving bowl and set aside.

 

Dip chicken in remaining apricot mixture.

Place in a 13 inch x 9 inch baking dish coated with cooking spray.

 

Sprinkle almonds over chicken; drizzle with butter.

 

Bake, uncovered, for 30 to 35 minutes or until juices run clear.

 

Serve with reserved apricot sauce.


 

Serves 6

 

 

 

 

 

Apricot  Chicken

 

 

 

 

INGREDIENTS:

1 tablespoon apricot preserves

1 tablespoon Russian or French salad dressing

pinch ginger (optional)

1 bone-in chicken breast half

salt and pepper to taste

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a small bowl, combine preserves, salad dressing and ginger if desired; set aside.

 

Place chicken in a greased 8 inch square baking pan; sprinkle with salt and pepper.

 

Top with apricot mixture.

Bake, uncovered, for 50 to 55 minutes or until chicken juices run clear.

 

 

Serves 1

 

 

 

 

 

Stuffed  Chicken  Breast

 

 

 

 

INGREDIENTS:
 

1 bone-in chicken breast half

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon chopped onion

1 tablespoon chopped celery

1 tablespoon butter

1/8 teaspoon dried thyme

1/8 teaspoon basil

1/8 teaspoon parsley flakes

2 slices day-old white bread, cubed

2 tablespoons chicken broth

 

 

 

DIRECTIONS:

 

Preheat oven to 375 degrees.

 

Place chicken with skin side down on a piece of heavy-duty foil large enough

to fold over the chicken.

Sprinkle with salt and pepper; set aside.

 

In a skillet, saute onion and celery in butter until soft; stir in seasonings, bread and broth.

Place in cavity of chicken; fold over top and seal.

 

Place in a small baking pan.

Bake for 45 minutes.

Open foil and bake 5 minutes more or until chicken is tender,

juices run clear and stuffing is lightly browned.

 

 

Serves 1

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond