Name: Baked Apricot Chicken
Cook time: 30 min
Total time: 30 min
Ingredients: 1 1/2 - 2 lbs. boneless skinless chicken breast or extra-firm tofu; 1/2 cup apricot preserves or jam; 1/2 lemon (juice only, about 2 Tbsp.); 2 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed); 2 cloves garlic (minced, about 1 tsp.); 2 Tbsp. Dijon mustard (use wheat/gluten-free, if needed); 1 Tbsp. extra virgin olive oil; 6 dried apricots (coarsely chopped)

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Baked Apricot Chicken

Jessica Braider

Before she founded The Scramble, Aviva Goldfarb and her sister Sheba created this sweet and savory marinade to flavor up a quick weeknight meal. Since then it has become a popular dinner among Scramble members. The chicken comes out moist and delicious, and the apricots add an elegant flare.

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Cook Time 30

Total Time 30

Course Main Dish

Cuisine American

Servings servings

Calories 342 kcal

Ingredients

1 1/2 - 2 lbs. boneless skinless chicken breast or extra-firm tofu if using tofu, drain it, wrap it in a clean dish towel to remove excess moisture, and thenthen slice into 3 thin pieces
1/2 cup apricot preserves or jam
1/2 lemon juice only, about 2 Tbsp.
2 Tbsp. reduced-sodium soy sauce or use any variety, use wheat/gluten-free, if needed
2 cloves garlic minced, about 1 tsp.
2 Tbsp. Dijon mustard use wheat/gluten-free, if needed
1 Tbsp. extra virgin olive oil
6 dried apricots coarsely chopped

Instructions

Preheat the oven to 350 degrees. Lay the chicken or tofu flat in an oven-safe dish with sides, just large enough to hold it in a single layer.
In a large measuring cup or medium bowl, combine the remaining ingredients except the apricots.
Pour the mixture over the chicken or tofu. Top it with the apricots.
(At this point, you can marinate the chicken - but not the tofu - in the refrigerator for up to 24 hours before baking it.) Bake the chicken or tofu for 20 -25 minutes until it is just cooked through (chicken should no longer be pink in the middle of the thickest part). Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

Lay the chicken or tofu in the slow cooker. Combine the remaining ingredients, except the apricots, and pour the mixture over the chicken or tofu. Top it with the apricots. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: If using tofu, drain, wrap, slice, and refrigerate it, juice the lemon, peel the garlic, make the marinade and marinate the chicken (do not marinate the tofu, as all the marinade will be absorbed by the tofu), chop the apricots, or fully prepare and refrigerate or freeze the dish.

Scramble Flavor Booster: Use 1 – 2 tsp. curry powder instead of or in addition to the mustard.

Tip: Got some meat marinating in the refrigerator? When you take it out to cook, take it out 15 - 20 minutes early to take the chill off or add a few minutes to your cooking time.

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 342kcalCarbohydrates: 29gProtein: 38gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 558mgPotassium: 853mgFiber: 2gSugar: 20gVitamin A: 552IUVitamin C: 12mgCalcium: 34mgIron: 1mg

Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dairy-Free, Fall, Freezer-Friendly, Gluten-Free, Holidays/Special Events, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Winter

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