Apricot Chicken Bake – a delicious recipe with chicken breasts halves, apricot nectar, allspice ground, ginger ground, black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Have the chicken breasts skinned and boned.
2
Place the chicken in an oven-proof pan large enough that the chicken will not be overlapping.
3
Combine the next 5 ingredients and pour over the chicken, turning the chicken to get the marinade over all parts.
4
Cover tightly and refrigerate overnight or at least 8 hours.
5
Remove from refrigerator and let stand for 30 minutes.
6
Cover tightly with foil and bake in preheated 350F (180C) oven for 30 minutes.
7
Uncover, drain and discard liquid from chicken, and keep warm.
8
Heat apricot preserves and brush over chicken.
9
Bake, uncovered, 20 to 30 minutes longer, basting with preserves another 2 times.
10
Remove to serving platter and sprinkle with toasted pecans.
325
kcal
Calories
14
g
Fat
2
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 each chicken breasts halves, 1 cup apricot nectar, 1/2 teaspoon allspice ground, ⅛ teaspoon ginger ground, and more.
Yes, Apricot Chicken Bake falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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