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Crispy Apricot Chicken Recipe

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Briana Roell's tasty chicken has a crispy coating flecked with minced fresh parsley. The Indianapolis, Indiana cook drizzles a simple fruit sauce on top for a refreshing main course.

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Crispy Apricot Chicken Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
6 tablespoons butter, melted, divided
1 cup biscuit/baking mix
1 tablespoon minced fresh parsley
1 tablespoon canola oil
1/4 cup apricot preserves
2 tablespoons orange juice

Directions

Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.
In a large skillet, cook chicken in oil and remaining butter over medium heat for 9-10 minutes on each side or no longer pink.
Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through. Yield: 4 servings.

Originally published as Apricot Chicken in Simple & Delicious November/December 2007, p21

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Crispy Apricot Chicken (10)

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Crispy Apricot Chicken

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Reviewed on Jan. 31, 2012 by Kiss2769

Delicious! I subbed liquid egg whites for butter and olive oil for canola oil. I used 4 oz chicken breasts and it calculates to 320 calories and 9 grams of fat! Will definately be making this again and again!!!

Reviewed on Dec. 27, 2010 by 4boys&me

I eliminated the butter and used egg whites instead. I also fried the chicken in olive oil. It turned out fantastic. Super easy recipe and very yummy!

Reviewed on Apr. 10, 2009 by petediob36

Reviewed on Nov. 15, 2008 by jkdenny

I love this recipe! I make it all the time. I completely remove the butter and spray my chicken with cooking spray. I also cook it in olive oil and it turns out delicious!

Reviewed on Nov. 13, 2008 by MargeAZ

I would cut the fat & calories by substituting a beaten egg or egg substitute for the 6 tablespoons of butter (100 calories, & 11 grams of fat per tablespoon), especially because you're cooking the chicken in additional oil and butter.

Reviewed on Nov. 13, 2008 by gayle217

I would use a wild rice blend (like Uncle Ben's)with some fresh green beans or a salad. Keep it lite with some sorbet and small cookies for dessert.

Reviewed on Nov. 13, 2008 by gayle217

I would use a wild rice blend (like Uncle Ben's)with some fresh green beans or a salad. Keep it lite with some sorbet and small cookies for dessert.

Reviewed on Nov. 13, 2008 by gayle217

I would use a wild rice blend (like Uncle Ben's)with some fresh green beans or a salad. Keep it lite with some sorbet and small cookies for dessert.

Reviewed on Nov. 13, 2008 by gayle217

I would use a wild rice blend (like Uncle Ben's)with some fresh green beans or a salad. Keep it lite with some sorbet and small cookies for dessert.

Reviewed on Nov. 13, 2008 by PamelaArnold

What do you suggest to serve with this? I have such a hard time with deciding on side dishes.

Crispy Apricot Chicken Recipe

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