Time 1h25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Top with chicken. , Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. , Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a thermometer reads 170°. Let stand for 5 minutes before serving.
Yield 12 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the jam, dressing and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Time 1h30m Yield 6 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken. Cover dish and bake for 1 hour in preheated oven.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes. Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.
Time 45m Yield 6 servings. Number Of Ingredients 8 Steps:
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 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.
Time 30m Yield 6 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the lemon juice, mustard, garlic, pepper and 1/2 cup oil. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine cornstarch and broth until smooth. Stir in the preserves, butter and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken; sprinkle with almonds. Serve with rice.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass). Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes. While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes. Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more. Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear. Let stand for 5 minutes before serving.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Put oven rack in lower third of oven and preheat oven to 400 degrees. Lightly oil a baking sheet. Pat chicken dry and sprinkle with salt and pepper, then arrange on sheet at least 1/4 inch apart. Bake for 20 minutes. While chicken bakes, combine jam, soy sauce, mustard, margarine, and salt and pepper to taste. Heat over moderate heat until jam is melted. Pour sauce over chicken and continue to bake until chicken is cooked through, about another 20 minutes. Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 5 minutes. Serve sprinkled with toasted almonds.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 425°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place chicken in pan; spray with cooking spray and sprinkle with salt and pepper. Bake 5 minutes. Meanwhile, in small microwavable bowl, mix preserves, soy sauce and mustard; microwave on High 1 minute or until preserves are melted. Stir preserves mixture and spoon over chicken; sprinkle evenly with almonds. Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
Time 15m Yield 4 servings. Number Of Ingredients 12 Steps:
In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. , Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.
Time 20m Yield 2 servings. Number Of Ingredients 6 Steps:
Coat a broiler pan with cooking spray; place chicken on pan. Combine remaining ingredients; brush half over the chicken. Broil 5-6 in. from the heat for 5 minutes. Turn chicken over; brush with remaining apricot mixture. Broil until juices run clear.
Time 1h5m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. In a small bowl mix together soup mix and apricot nectar. Pour over chicken. Bake in preheated oven for 55 minutes. Sprinkle apricot halves over chicken and cook another 5 minutes.
Time 50m Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long. In a small bowl, combine 1/4 cup almonds with the goat cheese and apricots. Stuff each breast with 1/4 of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. On a plate, combine breadcrumbs and remaining 1/4 cup almonds. Dip each breast into egg, then dredge in breadcrumb mixture. Heat oil in a large nonstick skillet over medium heat. Cook chicken until golden, 3 to 4 minutes on each side. Transfer to oven; bake until cooked through, about 15 minutes. Serve hot with pesto on the side.
