• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Apricot Chicken

Apricot Chicken

August 15, 2009 · WCC Administr@tr · 3 Comments

dsc03236-8101744

The following recipe was prepared by my friend, Denise. It was a delicious chicken dish that can be made with some common ingredients most likely in your pantry. It went perfectly with our Australian menu and I learned that AllRecipes even has a specific Australian site!


Apricot Chicken

recipe from AllRecipes Australia

6 skinless, boneless chicken breast fillets
315g apricot jam
1 tablespoon white wine vinegar
1 tablespoon soft dark brown sugar

Preheat oven to 350 F.

Place the chicken breasts in a 9×13 baking dish. Combine the apricot jam, vinegar and sugar and pour over the chicken. Cover and bake for 40 minutes. Remove cover and bake for a further 10 minutes.

Uncategorized

Previous Post: « Balmain Bugs Salad with Mango Dressing
Next Post: Watermelon With Fresh Mint & Lime »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Spryte says

    August 16, 2009 at 11:29 pm

    This sounds so tasty!!

    Reply
  2. Unknown says

    February 25, 2013 at 1:46 pm

    if your are an aussie the way to make apricot chicken is add french onion soup mix to can of apricot nectar pour over chicken place in oven 180 degrees celcius cook till chicken cooked approx 45 mins and serve on rice
    i love it its so easy and tasty lol but i will try this 1

    Reply
  3. Anonymous says

    March 7, 2013 at 9:49 pm

    This is interesting. My sister lives in Australia and has for the past 25 years, and has 5 Aussie kids, and they don't as a rule really like their meats sweetened AT ALL. The culture seems to prefer salty or bland over sugary sauces such as this.

    I make this same dish but with apricot jam and onion soup mix, it's a fave of mine!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago