** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Place the chicken in an oven-proof pan large enough that the chicken will not be overlapping.
3. Combine the next 5 ingredients and pour over the chicken, turning the chicken to get the marinade over all parts.
4. Cover tightly and refrigerate overnight or at least 8 hours.
5. Remove from refrigerator and let stand for 30 minutes.
6. Cover tightly with foil and bake in preheated 350 degree oven for 30 minutes.
7. Uncover, drain and discard liquid from chicken, and keep warm.
8. Heat apricot preserves and brush over chicken.
9. Bake, uncovered, 20-30 minutes longer, basting with preserves another 2 times.
10. Remove to serving platter and sprinkle with toasted pecans.
11. Serving Ideas : Serve over rice. NOTES: Requires eight hours or more to marinate before baking.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Apricot, Pecan allergies.