Breaded & Glazed Apricot Chicken – a delicious recipe with chicken breasts, onions, red bell peppers, mushrooms, breadcrumbs, egg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pound chicken cutlets very thin to tenderize. Bread and fry them quickly (they do not have to be fully cooked just well browned). Set aside.
2
In a separate pan saute onions until they're nicely colored, then slice and add the mushrooms and saute' a little longer. Finally add the peppers for one minute.
3
In a small saucepan combine jelly, sugar, and ketchup over low heat until nicely combined. Pour sauce over chicken and vegetables in a baking pan. You can add 1/4 cup of water if you would like. Cover chicken and bake at 350 for about 45 minutes taking care not to over bake as the chicken will dry out if you do this for too long (there should be sufficient sauce; go ahead and peek while it's baking to check). Serve with rice. Enjoy!
454
kcal
Calories
6
g
Fat
50
g
Carbs
49
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 10 ingredients. The key ingredients include: 6 chicken breasts (preferably pounded thin), 2 onions, 2 red bell peppers (or mixture), 1 (12 ounce) package mushrooms (fresh), and more.
Yes, Breaded & Glazed Apricot Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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