Best Apricot Dijon Chicken Recipes

APRICOT-DIJON-GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
• Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
• Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

APRICOT-HONEY DIJON CHICKEN

Steps:

• Heat grill to medium heat.
• Mix all ingredients except chicken until blended.
• Reserve half the mustard mixture for later use. Brush chicken with remaining mustard mixture.
• Grill chicken 6 to 8 min. on each side or until done (165°F), brushing occasionally with reserved mustard mixture.

HONEY DIJON MUSTARD CHICKEN WITH APRICOT

Steps:

• Blend mustard, preserves, and ginger.
• Brush mustard mixture onto chicken.
• Grill or broil about 8-10 minutes each side or until done, brushing with honey mustard apricot mixture frequently.

APRICOT-DIJON CHICKEN

Steps:

• Heat oven to 400°. Spray a baking dish with nonstick cooking spray.
• Whisk together the apricot preserves, ketchup, mustard and ginger. Reserve 1/4 cup of the mixture.
• Place chicken in the prepared baking dish and spread the remaining apricot mixture over the top. Bake at 400° for 20 to 25 minutes or until internal temperature reaches 160° on an instant-read thermometer.
• Make rice following package directions, using the olive oil.
• To serve, sprinkle the hazelnuts over the chicken breasts and stir the reserved apricot mixture into the cooked rice.

APRICOT-DIJON MUSTARD CHICKEN WITH COUSCOUS

Steps:

• Combine apricot necar and mustard in a large skillet; bring to a boil. Add chicken; cover, reduce heat and simmer 10 minutes.
• Meanwhile, bring chicken broth to a boil in a medium saucepan; stir in couscous. Cover, remove from heat, and let stand 5 minutes or until liquid is absorbed.
• Turn chicken, cover and simmer an additional 5 to 8 minutes or until done.
• Place couscous on a serving platter and place chicken on top of it, reserving the cooking liquid in skillet. Keep couscous and chicken warm.
• Bring the reserved cooking liquid in the skillet to a boil; cook uncovered about 10 minutes or until it is reduced to one cup. Spoon the sauce over the chicken; sprinkle with minced basil.

APRICOT-DIJON CHICKEN SANDWICHES

Steps:

• Cut loaf in half horizontally. In small bowl, mix mustard and preserves; spread over cut sides of bread.
• On bread bottom, layer lettuce and chicken. Cover with bread top. Cut lengthwise down center, then cut crosswise in half into 4 sandwiches.

APRICOT-DIJON CHICKEN

Steps:

• 1. Heat oven to 400 degree F. Spray a baking dish with nonstick cooking spray. 2. Whisk together the apricot preserves, ketchup, mustard and ginger. Reserve 1/4 cup of the mixture. 3. Place chicken in the prepared baking dish and spread the remaining apricot mixture over the top. Bake at 400 degree F for 20 to 25 minutes or until internal temperature reaches 160 degree F on an instant-read thermometer. 4. Make rice following package directions, using the olive oil. 5. To serve, sprinkle the hazelnuts over the chicken breasts and stir the reserved apricot mixture into the cooked rice.

CHICKEN WITH APRICOT DIJON MUSTARD

Steps:

• 1.Combine all ingredients except chicken in small bowl; mix well. 2.Grill chicken 5 inches from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce. 3.Discard sauce after cooking.