Apricot Chicken III

Apricot Chicken III

43 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Shannon1975
Recipe by  Shannon1975

“A very easy and delicious recipe for the whole family.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a 9x13 inch baking dish.
  3. In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
  4. Bake in preheated oven for 55 minutes.
  5. Sprinkle apricot halves over chicken and cook another 5 minutes.

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Reviews (43)

Rate This Recipe
ZAKKIE
32

ZAKKIE

Although I made a few changes...used 3 1/2 lbs. skinless boneless chicken breast halves, homemade chicken based onion soup mix, 11 oz. nectar, 21 dried apricots and cooked it in the crockpot...I think the recipe is wonderful because it provided a good way to use the leftover apricot nectar sitting in the back of the fridge! Nice flavor. I served it with rice and peas & onions.

HENRYSGRL
28

HENRYSGRL

ONION SOUP MIX, APRICOT PRESERVES AND CATALINA SALAD DRESSING. MIS TOGETHER AND YOU HAVE A WONDERFUL CHICKEN DISH

BIRDBRAINS5
28

BIRDBRAINS5

ABSOLUTELY DELICIOUS!! Some suggestions: skin the chicken; add your favorite seasonings (I added a pinch of Ital. seasoning and some cumin). Definitely double the amt of sauce - it's delicious! Only use 1/2 the amt of onion soup mix. I will definitely make this again - i'm thinking about using a larger package of assorted chicken pieces next time. Marinate for at least a few hours. Cook for 2x the amt of time called for in recipe to get meat very tender and get the sauce to a nice reduced consistency. Add the apricots in for at least the last 1/2 hour so they get a bit mushy with the sauce.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 299 cal
  • 15%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 33.5 g
  • 67%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 894 mg
  • 36%

Based on a 2,000 calorie diet

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