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Apricot-Glazed Chicken Recipe

Apricot-Glazed Chicken Recipe

Rather than frying up chicken in a lot of oil, I prefer to cook it in this simple sauce—it's tasty and so much better for us.—Joy Cochran, Roy, Washington
TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD:6 servings

Ingredients

  • 1/2 cup ketchup
  • 1/2 cup apricot spreadable fruit
  • 1 tablespoon canola oil
  • 2 teaspoons lemon juice
  • 2 teaspoons minced garlic
  • 1 to 2 teaspoons hot pepper sauce
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 6 boneless skinless chicken breast halves (7 ounces each)

Directions

  • 1. Line a shallow roasting pan with foil; spray foil with cooking spray and set aside. In a large microwave-safe bowl, combine the first eight ingredients. Microwave, uncovered, on high for 90 seconds, stirring once.
  • 2. Dip chicken into sauce. Arrange in prepared pan. Pour remaining sauce over chicken. Bake, uncovered, at 350° for 45-55 minutes or until a meat thermometer reads 170°, basting once. Yield: 6 servings.

Nutritional Facts

1 piece: 273 calories, 6g fat (1g saturated fat), 89mg cholesterol, 615mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fruit.

Reviews for Apricot-Glazed Chicken

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MY REVIEW
consol10 User ID: 2151474 132665
Reviewed Feb. 14, 2010

"I totally meant to put five stars! I tried to change it but I can't. Sorry"

MY REVIEW
consol10 User ID: 2151474 57558
Reviewed Feb. 14, 2010

"This is one of our favorite recipes. Every time I make it for someone, I have to give them the recipe. I don't think I've met anyone who "just likes it". Plus I usually have all the ingredients on hand."

MY REVIEW
PucciBaby User ID: 3099441 58058
Reviewed Oct. 30, 2009

"The glaze was very yummy. I accidentally forgot to put it in the microwave first and I think that may have helped it bind better because when I cooked my chicken and pulled it off the pan, all the glaze just ran right off of it. But i will def make again."

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Wine Pairings

Light-Bodied White Wine

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