Apricot Chicken
This mouthwatering dish combines succulent chicken with a sweet and tangy apricot glaze.
This mouthwatering dish combines succulent chicken with a sweet and tangy apricot glaze.
- Carbohydrate 24.0426666869912 g
- Cholesterol 68.44 mg
- Fat 1.53786666672979 g
- Fiber 0.112000004545159 g
- Protein 27.5075333335543 g
- Saturated Fat 0.393133333336489 g
- Serving Size 1 1 Serving (155g)
- Sodium 91.6333333459572 mg
- Sugar 23.930666682446 g
- Trans Fat 0.460333333393297 g
- Calories 220 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Why does a combination of sweet fruit preserves, bottled French or Russian dressing, and dehydrated onion soup create a cohesive sauce instead of a disjointed mess? The answer lies in emulsion and reduction. Russian dressing contains oil, vinegar, and tomato paste. When mixed with apricot preserves and dry onion soup mix, the vinegar provides the acid needed to cut through the high sugar content of the fruit jam. As the mixture heats in the oven at 350 degrees Fahrenheit, the sugars caramelize while the starches and dehydrated onion flakes in the soup mix hydrate and thicken the surrounding liquid. This transformation turns disparate pantry items into a glossy, clinging glaze.
Timing matters significantly when baking lean proteins like skinless, boneless chicken breasts. Covering the four-quart casserole dish with a lid or foil traps steam during the initial phase of cooking, preventing the exterior from drying out before the internal temperature reaches a safe 165 degrees Fahrenheit. Removing the cover during the final ten minutes of the one-hour baking time allows excess moisture to evaporate, concentrating the fruit sugars and achieving a deeper color on the meat surface. If the sauce begins to darken too quickly before the chicken finishes cooking, tent a piece of aluminum foil loosely over the top of the dish.
