Tag-Archive for » Apricot «
I have several apricot chicken recipes saved that I love, I came across this one the other day, it is not mine but the ingredients sounded good so I thought I would give it a go. It was a super simple easy recipe to make and the end result was very nice indeed, I did boil the left over marinade and served it over the top as extra sauce it was very yummy. If you want to see more photos or read more reviews on this one please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup onion, minced
1 tablespoon parsley, chopped
1/8 teaspoon oregano
4 boneless skinless chicken breast halves
I also added some rice wine vinegar and just added a little more of the preserves to compensate as I love the flavour this gives.
Method
1. In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce.
2. Add chicken breasts to remaining mixture and turn several times, coating well.
3. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.
4. Remove from marinade and place in a single layer in a baking pan.
5. Bake, uncovered, in a 375°F oven 30-45 min’s or until chicken is tender and lightly browned. (cooking time will vary for chicken wieght.)
6. Brush with reserved sauce several times during cooking.
7. Brush remaining reserved sauce on chicken just before serving.
I actually boiled reserved marinade and served it as a sauce to pour over the top.
All photos taken by me unless otherwise stated.
This is a wonderful easy recipe to make it tastes wonderful and we really enjoyed it. I had to make several changes from the original recipe listed as I could not get certain ingredients listed, so I adapted for what would be similar, so the end result would turn out how it was meant to. I made this for part of the recipe swap I am in If you want to view the original recipe please click here. I was the first person to review this one so there are no more pictures or reviews. I have listed the changes I made below.
If you have been keeping up with the progress of my beautiful handcrafted
camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
3 slices bacon, streaky bacon, chopped finely
1 Small onion, chopped finely
8 Small veal medallions, pounded
Seasoned flour, for dusting
1 Tablespoons oil
1 Can apricots, in natural juice
1 Tablespoon apricot jam
1 Packet onion sauce mix
2 Teaspoons Worcestershire sauce
120g Mushrooms, sliced
1 tablespoon butter
1 Sachet wild rice, for 2 people
2 Tablespoons chopped fresh chives
2 Teaspoons vegetable stock granuels
Method
1. Preheat oven to 180°C.
2. Saute bacon and onion in a pan until onion is tender.
3. Spoon a little onto each piece of veal. Roll up and secure with a toothpick.
4. Dust in flour, shaking off excess. Brown all over in hot oil. Transfer to an ovenproof dish.
5 Blend apricots until smooth, add jam combine well, add soup mix and sauce and pour over rolls.
6 Bake, uncovered for 20-30 Min’s or until cooked. Add a little water if the sauce gets to thick.
7. Add some water to a pan enough to cover rice sachet, add vegetable stock, bring to the boil, add rice sachet and cook until tender. Remove sachet drain, cut open pour rice into a bowl.
8. Saute mushrooms in butter until tender, add to rice along with chopped chives.
To serve: Place rice on plates, top with veal rolls and pour sauce over.
All photos taken by me unless otherwise stated.
