Apricot Salsa Chicken Recipe

4.5 3 6
Apricot Salsa Chicken Recipe
Apricot Salsa Chicken Recipe photo by Taste of Home
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Apricot Salsa Chicken Recipe

Read Reviews
4.5 3 6
Publisher Photo
In an unusual but tongue-tingling combination, apricots and salsa smother pieces of chicken with a sweet and spicy sauce in this recipe by Grace Yaskovic of Branchville, New Jersey.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons canola oil
  • 1 jar (16 ounces) salsa
  • 1 jar (12 ounces) apricot preserves
  • 1/2 cup apricot nectar
  • Hot cooked rice

Directions

In a large resealable plastic bag, combine the first four ingredients; add chicken in batches. Seal bag and turn to coat.
In a large skillet, cook chicken over medium heat in oil until browned on each side; drain. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and a thermometer reads 170°. Serve with rice. Yield: 6 servings.
Originally published as Apricot Salsa Chicken in Taste of Home August/September 1998, p8

Nutritional Facts

1 each: 293 calories, 7g fat (1g saturated fat), 10mg cholesterol, 779mg sodium, 50g carbohydrate (40g sugars, 4g fiber), 5g protein.

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons canola oil
  • 1 jar (16 ounces) salsa
  • 1 jar (12 ounces) apricot preserves
  • 1/2 cup apricot nectar
  • Hot cooked rice
  1. In a large resealable plastic bag, combine the first four ingredients; add chicken in batches. Seal bag and turn to coat.
  2. In a large skillet, cook chicken over medium heat in oil until browned on each side; drain. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and a thermometer reads 170°. Serve with rice. Yield: 6 servings.
Originally published as Apricot Salsa Chicken in Taste of Home August/September 1998, p8

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pettymama User ID: 1026286 202757
Reviewed Jul. 30, 2011

"This is so easy and one of our favorites."

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dverzic User ID: 762717 47357
Reviewed Apr. 2, 2010

"Very tasty. My Husband liked it, and it was easy to make."

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WJSymons User ID: 2585705 49777
Reviewed Jul. 10, 2009

"This recipe is easy and amazingly delicious. My family loved it."

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