Crispy Apricot Chicken Recipe
Crispy Apricot Chicken Recipe photo by Taste of Home

Crispy Apricot Chicken Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

  1. 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.
  2. In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.
  3. 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.

Reviews for Crispy Apricot Chicken

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 26, 2014

"Since I've not tried this, yet, giving 4 stars. Definitely sounds lie a winner. Saving in quick to cook recipe folder"

MY REVIEW
Reviewed Jun. 5, 2013

"Would really LOVE to see a review by someone who ACTUALLY MADE THIS RECIPE!"

MY REVIEW
Reviewed Jan. 31, 2012

"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!!!"

MY REVIEW
Reviewed Dec. 27, 2010

"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!"

MY REVIEW
Reviewed Apr. 10, 2009

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