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My review
Apricot Chicken II
Marsha Timblin
"A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired."
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Ingredients
1 h 5 m servings 833 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
- Remove cover and bake for 10 more minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 833 calories; 36.7 g fat; 39.1 g carbohydrates; 82.8 g protein; 254 mg cholesterol; 277 mg sodium. Full nutrition
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Reviews
Read all reviews 70100 Ratings
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Most helpful positive review
11/7/2005
Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet, about 6 minutes per ...
Most helpful critical review
5/31/2002
Super easy, but my husband and I found this tasteless. The cooking time is too long for boneless chicken.
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11/7/2005
Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet, about 6 minutes per ...
5/31/2002
Super easy, but my husband and I found this tasteless. The cooking time is too long for boneless chicken.
6/1/2003
Excellent, I added 4 cloves of garlic and some fresh ground pepper and it was great. We will have this recipe again. We served it with long grain brown rice and fresh steamed aspargus, I would s...
3/3/2003
When I made this, I sprinkled the chicken breasts with store-bought "citrus pepper" seasoning (also containing garlic powder), which added some flavour. I also added some white wine and a bit of...
7/17/2002
This recipie was so good! I have had it for only a few weeks and I've made it twice. I don't usually even like anything sweet with my meat but this is too good to pass up. The apricot sauce t...
11/21/2001
Absolutely amazing. My family loved it. I tried using a low-sugar fruit jelly, and it tasted sooo good. Thanks for the recipe!
6/23/2005
I was a little skeptical at first about making this because of the vinegar in the recipe. Well, I tried it and LOVED IT! My husband and I thought it turned out fantastic, had a nice sweet and s...
8/10/2005
This recipe was a success in our home..my picky eaters devoured it. Its so easy, quick, and painless. Thank you!!