Cindy’s Apricot Chicken
Ingredients
- ¼-½ cup flour for dredging
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon each of salt and pepper
- 2 pounds boneless chicken breasts
- ½ cup olive oil
- 1 15-ounce jar of Polaner All Fruit Apricot or any apricot preserve or orange marmalade
- 2 cups dried apricots halved
- 2 tablespoons soy sauce
- 1 tablespoon each of toasted white and black sesame seeds
- ½ cup water
- 2 scallions sliced for garnish
Notes
Preheat oven to 350 degrees.
Combine flour, onion powder, garlic powder, salt, and pepper in a shallow bowl.
Dredge the chicken in the flour mixture.
Heat a skillet with oil over medium heat.
Fry dredged chicken in oil until lightly colored on both sides, about 2 minutes each side. Set aside. Chicken does not need to be fully cooked, as it will finish in the oven.
Meanwhile, in a saucepan, simmer apricot/orange preserves, soy sauce and water until preserves have melted.
Add sesame seeds.
Place chicken in a baking dish, pour mixture over the chicken, and bake 25 minutes.
Serve over rice pilaf and garnish with sliced scallions.
Makes 4-6 servings
