Crispy Apricot Chicken
Crispy Apricot Chicken is a main course that serves 4. One portion of this dish contains around 39g of protein, 30g of fat, and a total of 510 calories. For $1.89 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. A mixture of apricot preserves, fresh parsley, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. 396 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a solid spoonacular score of 80%. Similar recipes include Crispy Apricot Pork Chops, Apricot Brie Bites with Crispy Sage, and I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup apricot preserves
1 cup biscuit/baking mix
6 tablespoons butter, melted, divided
1 tablespoon canola oil
1 tablespoon minced fresh parsley
2 tablespoons orange juice
4 boneless skinless chicken breast halves (6 ounces each)
Equipment:
bowl
frying pan
microwave
Cooking instruction summary:
Directions Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture. In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink. Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through. Yield: 4 servings. Originally published as Apricot Chicken in Simple & DeliciousNovember/December 2007, p21 Print Add to Recipe Box Email a Friend
Step by step:
1. Flatten chicken to 1/4-in. thickness; set aside.
2. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.
3. In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.
4. Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined.
5. Drizzle over chicken; cook for 1-2 minutes or until heated through.
Nutrition Information:
covered percent of daily need
