n a bowl. Many Vietnamese Chicken recipes usually require a short
Heat olive oil in a large frying pan over high heat. Add chicken and spices. Saute for 4-5 mins, or until browned. Add apricot nectar, chicken stock, dried apricots, green beans and black olives. Season. Simmer for 4-5 mins.
Serve apricot chicken with couscous. Top with cilantro.
ver high heat. Season the chicken with salt and pepper. Once
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Cut the chicken breasts into cubes.
Place
lour and seasoning mix. Coat chicken. Heat 1 tbsp oil in
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
Wash and dry chicken; arrange in single layer in casserole dish.
Blend preserves, dressing and soup mix, creating a marinade. Pour marinade over chicken and let stand for best flavor.
Bake uncovered at 350\u00b0 for 1 1/2 hours, less time for smaller pieces of chicken.
Serve with rice.
Pour gravy over rice when serving, making sure to include the apricot pieces.
an. Working in batches, brown chicken for 2-3 mins per
ll marinade ingredients together, except chicken, to a food processor and
Preheat the oven to 350\u00b0F.
Toss chicken pieces in flour, shaking off excess. Heat oil in a large skillet on high heat. Cook chicken in 2 batches for 3-4 mins each side, until browned. Transfer to a large baking dish. Sprinkle with onion and apricots.
Combine apricot nectar and soup mix. Pour over chicken mixture.
Bake, covered, for 40 mins. Uncover and bake for 10 mins, until the chicken is cooked through. Serve with steamed rice.
In a medium bowl, mix apricot preserves, onion soup mix and Catalina dressing.
Place chicken in foil-lined baking dish. Spread mixture over top of chicken evenly.
Bake in oven at 350\u00b0 for 1 hour.
rying pan and saute the chicken over a medium heat for
Cook rice in boiling water according to package instructions. Drain and keep warm.
Meanwhile, heat a frying pan over high heat. Lightly coat with oil and cook chicken for 1-2 mins per side, until browned. Sprinkle with soup mix then add apricot nectar. Add peppers. Reduce heat to medium, cover and cook for 10 mins, until chicken is cooked through.
Slice chicken. Top with peppers and drizzle with sauce. Serve with rice.
In a large bowl, combine the first seven ingredients.
Add chicken and toss to coat.
Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews.
Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once.
Let stand for 3 minutes.
Serve with rice.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
In a large bowl, mix together the apricot preserves, onion soup mix, and Russian dressing. Arrange the chicken breasts in a large 9 x 13 inch casserole. Pour the sauce over the chicken . Bake covered with foil in a preheated 350 degree oven for 45 minutes. Uncover and bake another 15 to 20 minutes.
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
nd cool.
Season the chicken with salt and pepper. Heat
Preheat oven to around 180 degrees celsius.
Lightly coat fillets with flour.
Mix french onion soup mix with apricot nectar.
Pour into casserole dish.
Place chicken fillets into dish.
Turn them over to make sure they're coated with nectar/soup mix.
Bake for around 35 - 45 minutes.
Serve with rice and steamed veg.
Dinner's done!