Apricot Chicken
Adapted from a recipe from Cooks Country
6-8 boneless, skinless chicken breasts (small ones, 4-6 ounces each)
2/3 cups apricot preserves
1/2 cup dried apricots, chopped
1/2 cup orange juice
1/4 cup honey
1 TBSP cider vinegar
1 TBSP soy sauce
2 tsp curry powder
A few drops (or more, depending upon how hot you like your chicken) Sriracha or other hot sauce
1 tsp cornstarch
1 TBSP water
1/3 cup sliced almonds
Preheat oven to 425. Place chicken breasts in shallow baking pan. In small saucepan over medium-high heat, whisk together ingredients from preserves through hot sauce, . Cook for about 5 minutes. Whisk together the cornstarch and water, add to the preserves mixture. Cook for another minute or 2. Pour sauce over chicken. Bake for about 8 minutes then sprinkle almonds on top and bake for another 5 or so minutes until chicken is done (inside is 160 on meat thermometer).
1.
Susan | March 13, 2010 at 10:29 am
Just a quick question — am I missing something, or did you leave out some of the ingredients in the directions. I’m sure it’s me… I would like to try to make it but I don’t see the dried apricots, cider vinegar, curry, etc. in the directions. Thanks!
2.
nourishfamily | March 13, 2010 at 10:35 am
I say in the directions to “whisk together preserves through hot sauce”, so all the ingredients in the list from preserves on down to the hot sauce. Sorry if that wasn’t too clear!