Kathie Lee'S Apricot Chicken
A sweet and savory baked chicken dish featuring apricot preserves, pineapple, and a tangy salad dressing, perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Wash boneless chicken breasts and place them in a 9 1/2 x 13 1/2-inch baking dish.
- In a separate bowl, mix Russian salad dressing, apricot preserves, and water.
- Pour the mixture over the chicken breasts.
- Bake in a 350°F oven for 1 hour.
- Remove from the oven.
- Place pineapple slices and chopped green pepper on top of the chicken.
- Return to the oven and bake for an additional 30 minutes.
Tips & Substitutions
For a twist, consider using peach preserves instead of apricot for a different flavor profile. If you prefer a bit of heat, add some red pepper flakes to the sauce. Ensure the chicken is evenly coated in the sauce for maximum flavor. Serve with a side of rice or quinoa to soak up the delicious sauce. For a fresh crunch, substitute the green pepper with bell peppers or snap peas.
Serving Suggestions
Serve the Apricot Chicken over a bed of fluffy rice or alongside roasted vegetables for a complete meal. It pairs beautifully with a fresh green salad or steamed broccoli. For a fun twist, try it with wraps similar to Chicken Spinach Caesar Wraps for lunch. This dish is also great for potlucks or family gatherings, as it feeds a crowd!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but be careful not to overcook the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Kathie Lee'S Apricot Chicken contains roughly 347 calories, with 32g protein, 14g carbohydrates, and 18g fat. It is an excellent source of protein (64% of the Daily Value) and vitamin C (37% of the Daily Value). At about 347 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. This ensures even cooking and helps the sauce adhere better. Thaw the chicken in the refrigerator overnight for the best results, or use the defrost setting on your microwave if you're short on time.
What can I substitute for Russian salad dressing?
If you don't have Russian salad dressing, you can substitute it with a mix of equal parts mayonnaise and ketchup, or use French dressing as a close alternative. For a healthier option, try a vinaigrette or a homemade dressing made with olive oil, vinegar, and your favorite herbs.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce in advance, then cover and refrigerate it for up to 24 hours before baking. When you're ready to cook, simply bake as directed, adding an extra 10-15 minutes if cooking from cold. This makes it a great option for busy weeknights or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).