Ingredients 6 each chicken breast halves 1 cup apricot nectar 1/2 teaspoon ground allspice 1/8 teaspoon ground ginger 1/4 teaspoon black pepper, fresh ground 1/4 teaspoon salt 1/3 cup apricot preserves 3 tablespoon pecans, toasted
Directions: Have the chicken breasts skinned and boned. Place the chicken in an oven-proof pan large enough that the chicken will not be overlapping. Combine the next 5 ingredients and pour over the chicken, turning the chicken to get the marinade over all parts. Cover tightly and refrigerate overnight or at least 8 hours. Remove from refrigerator and let stand for 30 minutes. Cover tightly with foil and bake in preheated 350 degree oven for 30 minutes. Uncover, drain and discard liquid from chicken, and keep warm. Heat apricot preserves and brush over chicken. Bake, uncovered, 20-30 minutes longer, basting with preserves another 2 times. Remove to serving platter and sprinkle with toasted pecans.
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Baked Apricot Chicken ????
Baked Apricot Chicken Breasts, full of that sweet and sticky apricot sauce, takes me right back to that irresistible dish I was served growing up. ________ ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _________ PRINTABLE RECIPE: ????️ ????️
How to Make Baked Apricot Chicken | Chicken Recipes | Allrecipes.com
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Watch how to combine apricot preserves, French dressing and dry onion soup mix into a quick and easy sauce for baked chicken thighs. A little bit sweet, a little bit savory, this is one delicious recipe to make for your friends and family.
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Full Recipe: Short & Sweet Recipe: 6 chicken Thighs 1 cup aricot preserves 1 cup French dressing 1 packet lipton’s french onion soup mix Served with white rice- or whatever you want