Best 7 Chicken With Apricot Salsa Recipes

CHICKEN WITH APRICOT SALSA

Steps:

• In hot oil, over medium heat, saute onion 3 minutes.
• Add tomatoes, apricots, apricot preserves, cinnamon, cilantro, ginger, salt & pepper.
• Bring to boil, then reduce heat & simmer 20-30 minutes until sauce thickens, stirring occasionally.
• Keep salsa warm, & when ready to serve, discard cinnamon stick.
• Meantime, broil chicken 4"-6" from heat for 18-23 minutes, or until meat is fork tender & juices run clear, turning once, halfway through broiling.
• Meantime, also prepare rice.
• To serve, top rice with chicken breasts, then spoon salsa over chicken.

3-INGREDIENT APRICOT GLAZED CHICKEN

Steps:

• Preheat oven to 350F (180C).
• For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
• Place chicken, skin-side up, on prepared pan.
• In a medium bowl, whisk together 3 glaze ingredients.
• Pour sauce over chicken and spread liberally on each piece.
• Bake, uncovered, for about 1 hour, or until chicken is cooked through.

APRICOT-ORANGE SALSA CHICKEN

Steps:

• In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

APRICOT SALSA CHICKEN

Steps:

• In a large resealable plastic bag, combine flour, salt, pepper & paprika, mixing well.
• Add chicken, 2-3 at a time, sealing the bag & shaking to coat.
• In a large skillet, heat oil, then cook chicken over medium heat until browned on each side, then drain oil from skillet.
• Stir in salsa, preserves & nectar, then bring to boil.
• Reduce heat & simmer, uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees F.
• Serve over rice.

CHICKEN WITH APRICOT, TAMARIND AND CHIPOTLE SAUCE

Steps:

• Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
• Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
• Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.

APRICOT SALSA GRILLED CHICKEN SALAD

Steps:

• Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.
• Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
• Divide salad greens among 4 plates. Top with chicken and salsa.