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Cook'n with Betty Crocker 
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Sun-Dried Tomato and Apricot Chicken |
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Serves: 6 Print this RecipeIf you prefer to use sun-dried tomatoes that aren’t packed in oil, pour enough hot water over the dried tomatoes to cover them. Let them stand 10 to 15 minutes to soften; drain. You’ll need 1 1/2 cups of the softened tomatoes. 1/2 cup orange juice 2 tablespoons balsamic vinegar 3 to 3 1/2 pounds cut-up broiler-fryer chicken 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup orange marmalade 1 (8-ounce) jar sun-dried tomatoes in oil, drained 1 (6-ounce) package dried apricots 3 tablespoons packed brown sugar Heat oven to 375°. Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken. Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken; toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots. Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.) 1 Serving: Calories 375 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 85mg; Sodium 270mg; Carbohydrate 41g (Dietary Fiber 3g); Protein 29g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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