I have fixed this tender glazed chicken for myself on many special occasions. With the pretty golden-orange sauce, it looks as good as it tastes.—Winifred Brown, Jamesburg, New Jersey
- 1 tablespoon apricot preserves
- 1 tablespoon Russian or French salad dressing
- Pinch ginger, optional
- 1 bone-in chicken breast half (8 ounces)
- Salt and pepper to taste
- In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear. Yield: 1 serving.
Originally published as Apricot Chicken in Taste of Home December/January 2000, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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