Apricot-Orange Chicken Bake |
|
 |
Prep Time: 4 Minutes Cook Time: 26 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration. Ingredients:
4 boneless skinless chicken breasts, trimmed (6-8 ounces each) |
salt and pepper, to taste |
2/3 cup apricot preserves |
1/2 cup dried apricot, chopped |
1/2 cup orange juice |
1/4 cup honey |
1 tablespoon cider vinegar |
1 tablespoon soy sauce |
2 teaspoons curry powder |
1 teaspoon tabasco sauce |
1 teaspoon cornstarch |
1 tablespoon water |
1/3 cup sliced almonds |
Directions:
1. Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
2. Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
3. Pat the chicken dry with paper towels, then season with salt and pepper.
4. Lay the chicken in prepared 9 by 13-inch baking dish.
5. Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
6. Simmer, whisking often, until the mixture has thickened, about 8 minutes.
7. Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
8. Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
9. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.
|
|