Simple beginnings, delicious endings.

Apricot Glazed Chicken Recipe

8 Servings

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APRICOT GLAZED CHICKEN

Apricot Glazed Chicken Recipe

 

INGREDIENTS

  • 350g apricot preserve
  • 2 tbsp reduced calorie mayonnaise
  • 1 tbsp ketchup
  • 8 boned skinned chicken breasts
  • 1 tbsp (15ml) olive oil
  • 100g celery, chopped
  • 100g finely chopped onions
  • 50g sliced mushrooms
  • 150ml chicken stock
  • 225g chopped water chestnuts
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp sage
  • ¼ tsp mustard powder
  • 150g All Bran Original
APRICOT GLAZED CHICKEN

 

DIRECTIONS

1. Combine the apricot preserve, mayonnaise, ketchup and dry mustard and set aside for the sauce. Place a chicken breast between waxed paper and pound to 1/8 inch thickness, being careful not to tear the meat. Repeat with all 8 breasts and set aside.

2. Heat oil in medium-sized frying pan. Add mushrooms, onions and celery, stirring frequently cook over medium heat until tender.

3. Combine the chicken stock and All-Bran and let stand for about 1 minute (or until cereal absorbs stock).

4. Mix in the vegetables, water chestnuts, salt, pepper and sage.

5. Place a ¼ cup filling onto each chicken breast and roll up, folding the ends in so none of the yummy goodness escapes.

6. Place the breasts seam-side down in a 12 x 8 inch shallow baking dish. Cover chicken rolls with the sauce.

7. Bake uncovered at 180 °C (350 °F) gas mark 4, for about 45 minutes until chicken is tender.