Apricot chicken rissole bake
Recipe: #43800
October 19, 2024
Categories: Chicken, Apricot, Australian, Birthday Christmas, Fathers Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Oven Bake, more
"Serve this with rice, mash or couscous for a great tasty bake. From B.H.G."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (544.4 g)
- Calories 534.8
- Total Fat - 17.5 g
- Saturated Fat - 6 g
- Cholesterol - 681.6 mg
- Sodium - 765.7 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 3.5 g
- Sugars - 18.3 g
- Protein - 47.2 g
- Calcium - 134.4 mg
- Iron - 7.9 mg
- Vitamin C - 29.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 180°C fan-forced (200°C conventional). In a bowl combine mince, half of the soup mix, breadcrumbs and egg. Season mix & shape into 12 flat rissoles.
Step 2
In a large jug, combine stock, remaining soup mix and apricot juice.
Step 3
Heat oil in a large flameproof roasting pan on high; Cook rissoles for 2 minutes on each side, until golden & remove from the heat. Add zucchini, onion, capsicum, stock mixture and half of the apricots to pan; dollop jam over rissoles.
Step 4
Roast for 25 minutes. After 25 minutes ~ baste with juices and add broccolini; drizzle the broccolini with extra oil & roast for a further 10 minutes, until cooked through and sauce is glossy.
Step 5
Note; At this stage the remaining apricots can be heated through or left at room temperature
Step 6
Top the bake with remaining apricots and serve.
Tips
- Flameproof dish
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