Cinnamon-Apricot Chicken Breasts Recipe

4 1 1
Cinnamon-Apricot Chicken Breasts Recipe
Cinnamon-Apricot Chicken Breasts Recipe photo by Taste of Home
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Cinnamon-Apricot Chicken Breasts Recipe

Read Reviews
4 1 1
Publisher Photo
Whenever I offer this chicken to guests, they not only say they like it, they empty the plate. That's the best compliment a cook can ever receive!
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min.

Ingredients

  • 2 cups water
  • 1 cinnamon stick
  • 6 tablespoons butter or margarine, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup uncooked long grain rice
  • 6 boneless skinless chicken breast halves
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1 cup coarsely chopped dried apricots
  • 1/3 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon dried savory
  • 3/4 cup coarsely chopped pecans

Directions

In a large saucepan, combine water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside. In a large skillet, cook chicken in remaining butter over medium-high heat until browned. Remove and set aside. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in broth, apricots, juices, peel and savory; simmer for 5 minutes. Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13-in. x 9-in. baking dish; top with chicken. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear. Yield: 6 servings.
Originally published as Cinnamon-Apricot Chicken Breasts in Country Chicken Cookbook 1995, p67

Nutritional Facts

1 each: 538 calories, 25g fat (9g saturated fat), 104mg cholesterol, 822mg sodium, 47g carbohydrate (15g sugars, 4g fiber), 32g protein.

  • 2 cups water
  • 1 cinnamon stick
  • 6 tablespoons butter or margarine, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup uncooked long grain rice
  • 6 boneless skinless chicken breast halves
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1 cup coarsely chopped dried apricots
  • 1/3 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon dried savory
  • 3/4 cup coarsely chopped pecans
  1. In a large saucepan, combine water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside. In a large skillet, cook chicken in remaining butter over medium-high heat until browned. Remove and set aside. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in broth, apricots, juices, peel and savory; simmer for 5 minutes. Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13-in. x 9-in. baking dish; top with chicken. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear. Yield: 6 servings.
Originally published as Cinnamon-Apricot Chicken Breasts in Country Chicken Cookbook 1995, p67

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HotAmber User ID: 2154464 17603
Reviewed Jun. 2, 2011

"This recipe took my sister and I 45 minutes to prep. We pride ourselves on being pretty good in the kitchen, so we were surprised that it took so long. The chicken alone was somewhat bland, but when mixed together with the rice mixture, was quite tasty. We had difficulty finding savory, so we omitted that. We both agree that we would make this again with double the rice mixture."

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