Apricot-Glazed Chicken with Peaches & Raisins
Yield
8 servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
chicken breasts
boned, skinned |
|
| 1 | x |
salt
|
*
|
| 1 | x |
garlic
minced or garlic powder |
*
|
| 1 | package |
dried peaches
(12 oz pkg) |
*
|
| ¾ | cup |
golden raisins
|
|
| ¼ | cup |
butter
melted |
|
| 1 | cup |
white wine
dry |
*
|
| ¾ | cup |
apricot preserves (jam)
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
chicken breasts
boned, skinned |
|
| 1 | x |
salt
|
*
|
| 1 | x |
garlic
minced or garlic powder |
*
|
| 1 | package |
dried peaches
(12 oz pkg) |
*
|
| 177 | ml |
golden raisins
|
|
| 59 | ml |
butter
melted |
|
| 237 | ml |
white wine
dry |
*
|
| 177 | ml |
apricot preserves (jam)
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Directions
Season chicken with salt and garlic to taste. Place peaches and raisins in bottom of buttered 16x12-inch baking pan. Top with chicken. Brush with melted butter. Drizzle ¾ cup wine over.
Cover loosely with foil and bake at 325 degrees for 30 minutes.
Warm apricot jam in small saucepan. Press jam through sieve into bowl.
Stir in remaining white wine. Uncover chicken and baste with apricot-wine mixture. Continue baking at 325 degrees, uncovered, for 15 to 20 minutes, basting frequently, until chicken is tender and deeply glazed.
Garnish with parsley. Makes 8 to 12 servings.
