Apricot/Lemon Chicken
"The breading does not get crispy, rather it combines with the apricot mixture and forms a lovely, soft coating. I like using lots of lemons, but it's a matter of personal preference. For the preserves, I used Apricot/Orange Conserve #116457, which also contains raisins and nuts."
photo by Kathy228
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup apricot preserves (or peach)
- 1⁄4 cup bottled lemon juice
- 3 teaspoons shoyu soy sauce
- 1 lemon, zest of
- 4 chicken breasts
- 1 1⁄2 cups plain breadcrumbs or 1 1/2 cups panko breadcrumbs
- salt and pepper
- 3 tablespoons butter, melted (not margarine)
- 2 -3 lemons, for squeezing
directions
- Combine preserves, lemon juice, soy sauce, and zest in a bowl.
- Dip chicken pieces in mixture. The large chunks won't stick. Reserve the left-overs for a baste.
- Coat the dipped chicken pieces with bread crumbs, patting to adhere crumbs to chicken.
- Place chicken in greased 13x9 pan. Sprinkle with salt and pepper.
- Drizzle with melted butter.
- Bake for 35 mins., then remove from oven and pour the reserved apricot mixture over the chicken.
- Bake until done, perhaps 30-mins. depending on the thickness of the chicken.
- Remove from oven and squeeze one whole lemon (or to taste) over the chicken.
- Serve with lemon edges, steamed rice and green salad.
Questions & Replies
-
You don't give the temperature for baking the chicken.
Reviews
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I didn't think tasted this good -
This was very good, Kathy! I started out w/a whole chicken, used the breast meat for Recipe #53508 (a *Kitchen Rule* of my DH) & then used the dark meat & wings for your recipe as written using apricot preserves. The fruit flavors are excellent here & it was served Fri nite w/veggie-based fried rice. DH liked it too, but said he thot he would prefer the chicken oven-crisped & the sauce served on the side. Thx for sharing this sure to be repeated recipe w/us. :-) -
Made this recipe with pork chops..I love apricot and pork together. Chops were moist and fork tender with a defintie apricot flavour but sublte lemon taste as well. Cooking time was spot on. Served them with jacket potatoes, sour cream and salad. Will definitely make again. -
I loved the flavor of this chicken! This was my first time using panko and I think it really added to the dish. Like the other reviewer I served it with Kathy228's Coconut Rice. The apricot preserves I used had HUGE chunks of apricot in them, I think the next time I make it I will run the sauce ingredients through the food processor. This is a keeper!
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The sweetness in this dish is complimented with the lemon. I used the apricot preserves and divided the mixture in half. Half of the mixture covered the chicken and the other half was reserved, warmed and poured over the chicken for about 15 minutes at the end. The chicken was baked at 350 degrees and was done in approximately 30 to 40 minutes. I used boneless chicken breasts which I flattened with a meat mallet and cut into chicken strips. This resulted in a reduced cooking time. I squeezed 1 full lemon over the cooked chicken and as suggested served additional wedges on the side. This went very well with your Coconut Rice recipe #92457.
RECIPE SUBMITTED BY
<P>Hello. I live in NE Ohio in a suburb about 20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P>
<P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
