1 pound skinless boneless chicken breast 1/4 teaspoon paprika 1 teaspoon canola oil 2 cloves garlic -- minced 1/3 cup low sugar Apricot Preserves 1/4 cup orange juice 1 tablespoon minced fresh cilantro 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika. 2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm. 3. Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken.
How To make Apricot Glazed Chicken Breasts's Videos
Simply mix these ingredients together, pour over the chicken, and place in the oven!
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Sweet chili apricot glazed chicken thighs.
Apricot Glazed Chicken
This dish has a lot of big, fresh flavors. The combo of the sweetness from the preserves and the little spanking you get from the cayenne pepper is a really nice flavor sensation. You don’t need to put together a ton of ingredients and the sauce is pretty much already made for you because you simply grab a decent jar of apricot preserves. See the ingredients, the directions and more at
Quick Apricot-Dijon Glazed Chicken- Martha Stewart
This deliciously messy chicken is brushed with a simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
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Ingredients: 4-6 chicken thighs bone in and skin on 1/2 teaspoon Kosher salt 1/4 teaspoon coarse ground black pepper 1 packet dry onion soup mix 1 cup French dressing 1 cup apricot preserves 1 tablespoon fresh thyme chopped
Directions: Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat. Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down. Brown both sides of the chicken for 3-5 minutes. In a bowl or large measuring cup add the rest of the ingredients and whisk them together. Pour half over the chicken, putt the pan in the oven and cook for 25 minutes. Pour the rest over the chicken and cook an additional 5 minutes.