Ingredients for Apricot Orange Chicken Bake
- 1.5 lbs boneless, skinless chicken breasts
- generously with salt and pepper
- 1 cup apricot preserves
- ½ cup chopped dried apricot pieces
- ½ cup orange juice
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon curry powder
- a few dashes of Tabasco sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ cup slivered almonds
- vegetable oil spray
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How to Make Apricot Orange Chicken Bake
- Preheat oven to 450°F (232°C). Position an oven rack in the upper third of the oven.
- Lightly coat a 9x13 inch baking dish with vegetable oil spray.
- Pat 1.5 lbs boneless, skinless chicken breasts dry with paper towels. Season generously with salt and pepper.
- Arrange chicken in the prepared baking dish.
- In a medium saucepan, whisk together: 1 cup apricot preserves, ½ cup dried apricot pieces (chopped), ½ cup orange juice, ¼ cup honey, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 teaspoon curry powder, and a few dashes of Tabasco sauce.
- Bring the mixture to a simmer over medium-high heat, whisking frequently, until thickened (about 8 minutes).
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Whisk this slurry into the simmering sauce.
- Pour the apricot-orange sauce evenly over the chicken. Sprinkle with ½ cup slivered almonds.
- Bake for 15-18 minutes, or until the chicken reaches an internal temperature of 160°F (71°C) on an instant-read thermometer.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
195g
Fat
3g
Carbs
22g
