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Ingredients: 3 Pound(s) Chicken 1 Package(s) Dried peaches (12 oz pkg) 3/4 Cup(s) Golden raisins 1/4 Cup(s) Butter, melted 1 Cup(s) Dry white wine 3/4 Cup(s) Apricot jam Directions: Season chicken with salt and garlic to taste. Place peaches and raisins in bottom of buttered 16x12-inch baking pan. Top with chicken pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover loosely with foil and bake at 325 degrees 45 minutes for chicken parts and 30 minutes for breasts. Warm apricot jam in small saucepan. Press jam through sieve into bowl. Stir in remaining white wine. Uncover chicken and baste with apricot-wine mixture. Continue baking at 325 degrees, uncovered, 30 minutes for chicken parts and 15 to 20 minutes for breasts, basting frequently, until chicken is tender and deeply glazed. Garnish with parsley. Makes 8 to 12 servings. Note: If chicken is pre-baked and refrigerated, it may be necessary to increase baking time at last stage of cooking. Each serving contains about: 574 calories; 476 mg sodium; 131 mg cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein; 1.92 grams fiber.
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Keep Mexican chicken 2 Next time you are invited to a pot luck dinner impress your friends with this attractive yet economical casserole. Mix together puree, yogurt, green chiles, chili powder, coriander, garlic and onion powder. Place tortillas on a rack in a 350~ oven. Heat u The best chicken dish Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart (3.5 to 4 L) slow cooker. Add chickpeas, onion and first amount of salt. Stir. Stir pesto into f Balsamic chicken Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450. Grilled teriyaki chicken 1. Prepare marinade ingredients; oil, soy sauce, honey, onion, garlic, and ginger. 2. Pound chicken between waxed paper until relatively flat. 3. 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Dip chicken breast in egg then ranch parmesan coating. Place in baking dish. Bake for 45-60 minutes until cooked through and crispy. Serve with mashed potatoes.