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Crispy Apricot Chicken

 Crispy Apricot Chicken
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.
4 ServingsPrep/Total Time: 25 min.

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 5-6 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.