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Sun-Dried Tomato and Apricot Chicken

Updated May 9, 2005
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Sweet orange juice, tangy balsamic vinegar and savory sun-dried tomatoes turn this dish into an explosion of flavor!

Sun-Dried Tomato and Apricot Chicken

  • Prep Time 10 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1/2 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 3 to 3 pounds cut-up broiler-fryer chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup orange marmalade
  • 1 jar (8 ounces) sun-dried tomatoes in oil, drained
  • 1 package (6 ounces) dried apricots
  • 3 tablespoons packed brown sugar

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken pieces, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken.
  • Step 
    3
    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.
  • Step 
    4
    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.)

Nutrition

460 Calories
19 g Total Fat
30 g Protein
47 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
170
Total Fat
19 g
Saturated Fat
4 g
Cholesterol
85 mg
Sodium
390 mg
Potassium
1280 mg
Total Carbohydrate
47 g
Dietary Fiber
5 g
Protein
30 g
% Daily Value*:
Vitamin A
54%
54%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
22%
22%
Exchanges:
3 Fruit; 1 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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