Crispy Apricot Chicken Recipe
by Karen Mussoline

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Source: Taste of HOme 2013
Course: Main
Cuisine: American
Food Group: Poultry
Serves: 4


4 boneless skinless chicken halves
6 tablespoon(s) butter, melted, divided
1 cup(s) biscuit/baking mix
1 tablespoon(s) fresh parsley, minced
1 tablespoon(s) canola oil
1/2 cup(s) apricot peserves
1/4 cup(s) orange juice

Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.

In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.

Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined.

Drizzle over chicken; cook for 1-2 minutes or until heated through. Yield: 4 servings.