Apricot/Lemon Chicken

From: twissis

On Jun 17, 2007

This was very good, Kathy! I started out w/a whole chicken, used the breast meat for Charlie's Famous Chicken Salad with Grapes (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.

From: robyn win

On Mar 27, 2007

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.

From: Kellie in SLO

On Mar 26, 2007

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!

From: PaulaG

On May 7, 2006

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 Coconut Rice.