French Glazed Chicken Recipe
This smooth flavored and vibrant colored chicken is one of the easiest dishes that one can find for a weeknight dinner menu. Chicken cooked in French dressing and apricot preserves is one variation of many glazed chicken varieties. This sweet and tender chicken is best served with mashed potatoes and green beans; but is equally good with mac’n’cheese or over white rice. Adapt this recipe to different varieties of fruit preserves.
1 pound boneless chicken pieces
¼ cup fat free French dressing
3 tablespoons water
2 tablespoons apricot jam
½ teaspoon onion powder
Preheat the oven to 350 degrees F; line a 9×13 baking pan with a foil and coat with non stick cooking spray.
Rinse chicken under cold running water; use paper towels to dry them off. Arrange the pieces on the prepared baking pan skin side sown in a single layer. Set aside.
In a medium bowl combine ¼ cup fat free French dressing with 2 tablespoons apricot jam, ½ teaspoon onion powder and 3 tablespoons of water; mix well until uniform consistency.
Using a brush, glaze the chicken pieces evenly on all sides with apricot mixture. Bake at 350 degrees F for 15 minutes; now pour the apricot mixture over the chicken; return back to the oven and bake for 15 more minutes until chicken is no longer pink in the middle.
Test the doneness of the chicken before taking the tray out; either by cutting a thickest part of the chicken with pointy end of the knife or by reading internal temperature with a thermometer. Ideal temperature for cooked chicken is 165 degrees F.
Take the tray out and transfer to a serving platter. Collect the drippings (if there is any) from the tray and save it. Garnish chicken with fresh parsley leaves if you like. Serve hot over rice or mashed potatoes with salads and sauce.
Notes & Tips:
Use different fruit preserves or jams for this recipe.
Pound chicken thin with a meat mallet for less cooking time.
Use stovetop to cook it if you cannot use oven. Brown the chicken for 3 minutes; set aside. Boil the sauce ingredients; add browned chicken to the sauce; cook for 12 minutes.
Cooking/baking time varies depending on the thickness of the chicken.
Remove the skin if you are not comfortable with it.
Use freshly chopped onions instead of powder.