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(1)
60 minutes
Prep: 10 minutes
Cook: 60 minutes
189 calories per serving view nutrition facts
6 servings
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| 6 | each | chicken breasts | halves |
| 1 | cup | apricot nectar | |
| 1/2 | teaspoon | allspice | ground |
| 1/8 | teaspoon | ginger | ground |
| 1/4 | teaspoon | black pepper | fresh ground |
| 1/4 | teaspoon | salt | |
| 1/3 | cup | apricot preserves | |
| 3 | tablespoons | pecans | toasted |
Have the chicken breasts skinned and boned. Place the chicken in an oven-proof pan large enough that the chicken will not be overlapping.
Combine the next 5 ingredients and pour over the chicken, turning the chicken to get the marinade over all parts. Cover tightly and refrigerate overnight or at least 8 hours.
Remove from refrigerator and let stand for 30 minutes. Cover tightly with foil and bake in preheated 350 degree oven for 30 minutes. Uncover, drain and discard liquid from chicken, and keep warm.
Heat apricot preserves and brush over chicken. Bake, uncovered, 20-30 minutes longer, basting with preserves another 2 times. Remove to serving platter and sprinkle with toasted pecans.
This chicken recipe is excellant; delicious.
For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours.
(c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances.
I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving.
Whoever came up with this recipe should proud and I say "keep on cooking!".
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| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 163mg | 7% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 27.0g | 54% |
| Vitamin A | 11% | Vitamin C | 38% | |
| Calcium | 2% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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For Diabetics and their families, a chart with equivalents for sugar substitutes to aid in preparing recipes....
My husband has a very very sweet tooth. He loves cakes and pies but not to sweet. I tried this recipe and he loved it. He ate almost the whole pan by himself. This is a great site. I just love all the recipes in here.
