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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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The breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. I like using lots of lemons, but it's a matter of personal preference. For the preserves, I used Apricot/Orange Conserve #116457, which also contains raisins and nuts. Ingredients:
1 cup apricot preserves (or peach) |
1/4 cup bottled lemon juice |
3 teaspoons shoyu soy sauce |
1 lemon, zest of |
4 chicken breasts |
1 1/2 cups plain breadcrumbs or 1 1/2 cups panko breadcrumbs |
salt and pepper |
3 tablespoons butter, melted (not margarine) |
2 -3 lemons, for squeezing |
Directions:
1. Combine preserves, lemon juice, soy sauce, and zest in a bowl.
2. Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
3. Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
4. Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
5. Drizzle with melted butter.
6. Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
7. Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
8. Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
9. Serve with lemon edges, steamed rice and green salad.
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