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Apricot Glazed Chicken Recipe

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This recipe for Apricot Glazed Chicken, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Cassidy
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 ounce jar Apricot Preserves
4 chicken bouillion cubes
1 tbsp. butter or margarine
1 med. onion diced
1 tbsp. minced garlic
8-10 piecec chicken skin removed (We like boneless skinless breasts, but thighs and breasts with bones are also fine)
flour for coating chicken
salt. pepper and paprika
Canola Oil

Directions:
Directions:
Preheat oven to 375.

Pour enough canola oil in 9 X 13 pan to cover the bottom.

combine flour, salt, pepper and paprika in a large plastic bag or shallow dish. Coat chicken in the mixture, shaking off excess flour. Place in prepared baking dish.

bake 25 minutes then turn chicken and bake another 25 mins.

While chicken bakes, make glaze. Melt butter in a sauce pan, add onion and saute until tender and transparent. Add garlic and bouillion cubed stirring and breaking down bouillion cubes for 1-2 minutes. Add Apricot preserves and cook over medium low heat until bouillion cubes have melted and glaze comes to a simmer. After bouillin has melted, simmer for 5 minutes and remove from heat.

After chicken has cooked on the second side, for 20-25 minutes, apply glaze. Bake for another 15 minutes, turn chicken and apply more glaze. bake another 15 minutes.

Serve extra glaze on the side, heaated thru right before serving (I do this in the microwave.)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
95 minutes including cooking.
Personal Notes:
Personal Notes:
This dish works very well with my Tomato,Basil Pasta dish.

 

 

 

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