Baked Apricot-Glazed Chicken
You can make the stuffing for this baked chicken dish ahead of time. Prepare the stuffing through step 4. Let the stuffing cool to room temperature, then cover and refrigerate. Let it come back to room temperature before proceeding with the recipe.
  • 1/3 cup dried apricots, finely chopped
  • 1/2 cup water
  • 4 slices (1 ounce each) firm-textured white sandwich bread, toasted
  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chopped parsley
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 4 bone-in chicken breast halves (about 8 ounces each), skinned
  • 2 tablespoons apricot all-fruit spread
  • 1 tablespoon fresh lemon juice

1. In a small saucepan, combine the apricots and water, and bring to a boil over medium heat. Cook until the apricots are tender, about 4 minutes. Meanwhile, crumble the toasted bread into a large bowl. Drain the apricots and add to the bowl.

2. In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.

3. Add the sautéed onion to the bread along with the parsley, 2 teaspoons of the mustard, 1/4 teaspoon of the salt, and the lemon zest. Stir well to combine.

4. Spray a 7 x 11-inch glass baking dish with nonstick cooking spray. Spoon the stuffing mixture into the bottom of the prepared pan.

5. Preheat the oven to 375°F. In a small bowl, combine the fruit spread, lemon juice, and remaining 1 teaspoon mustard.

6. Place the chicken on top of the stuffing mixture and sprinkle with the remaining 1/4 teaspoon salt. Spoon the apricot fruit spread mixture over the chicken. Cover and bake for 35 minutes, or until the chicken is cooked through.

Nutritional Information
Per serving: 282 calories, 6.6g total fat (1.4g saturated), 68mg cholesterol, 2g dietary fiber (.8g soluble), 27g carbohydrate, 28g protein, 579mg sodium.
Good source of: niacin, selenium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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