Baked Apricot Chicken
Recipe: #3314
December 03, 2011
Categories: Chicken, Fathers Day, Game/Sports Day, Sunday Dinner Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"Easy and delicious, you can skip the browning if you are in a hurry but browning increases the flavor and locks in the juices. Russian or Catalina dressing will also work well, do not season the chicken with any salt"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (532.3 g)
- Calories 639.4
- Total Fat - 22.4 g
- Saturated Fat - 5.6 g
- Cholesterol - 482.3 mg
- Sodium - 509.2 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 101.7 g
- Calcium - 57.1 mg
- Iron - 4.2 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Position oven rack to lowest position. Grease a 13 x 9-inch baking pan.
Step 2
In a skillet heat oil over medium-high heat (use enough oil to lightly coat the bottom of your skillet).
Step 3
Season each piece of chicken with black pepper and garlic powder. Add to the skillet and brown on both sides (about 3 minutes per side). Transfer to the baking dish (skin side facing up).
Step 4
In a bowl mix together the apricot preserves with dressing, minced garlic and dry onion soup mix; pour over the chicken, then turn to coat each piece once in the sauce leaving skin side facing up.
Step 5
Bake uncovered for 35-40 minutes (if you did not brown the chicken firstly then baking time may need to be increased slightly).
Step 6
Serve with cooked rice.
Tips
No special items needed.
0 Reviews
You'll Also Love
