Ingredients
-
4
-
-
2/3
-
1/2
-
1/2
-
1/4
-
1
-
1
-
2
-
1
-
1
-
1
-
1/3
-
-
Directions
Apricot-Orange Chicken Bake, Delicious chicken variation, not too fancy I made this for my elderly mother-in-law from The America’s Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration , This was delicious! We used a sugar-free honey substitute, and it worked out great Very easy yet flavorful dish And that was even fogetting the almonds! Thanks for the recipe! ~Sue
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Steps
|
1
Done
|
Adjust an Oven Rack to the Upper Position and Heat the Oven to 450 Degrees Fahrenheit. |
|
2
Done
|
Coat 9 by 13-Inch Baking Dish Lightly With Vegetable Oil Spray. |
|
3
Done
|
Pat the Chicken Dry With Paper Towels, Then Season With Salt and Pepper. |
|
4
Done
|
Lay the Chicken in Prepared 9 by 13-Inch Baking Dish. |
|
5
Done
|
Whisk the Apricot Preserves, Dried Apricot Pieces, and Orange Juce Into the Saucepan With the Honey, Vinegar, Soy Sauce, Curry Powder, and Tabasco Sauce, Over Medium-High Heat. |
|
6
Done
|
Simmer, Whisking Often, Until the Mixture Has Thickened, About 8 Minutes. |
|
7
Done
|
Quickly Dissolve the Cornstarch in the Water, Then Whisk Into the Honey Mixture. |
|
8
Done
|
Pour the Apricot-Orange Sauce Over the Chicken, Then Sprinkle With the Almonds. |
|
9
Done
|
Bake Until the Chicken Registers 160 Degrees on an Instant-Read Thermometer, 15-18 Minutes. |
