Thursday, October 2, 2008

Apricot Chicken

In the bag:
1 c. French dressing
1 c. Apricot jam
¼ t. nutmeg
¼ t. ginger
Pineapple chunks – drained (if desired)
1 c. rice

From the kitchen:
4-6 chicken breasts
Yellow onion – chopped (if desired)
Green pepper – diced (if desired)

Sear chicken in medium skillet on cook top. Place chicken in crock pot. Combine dressing, jam, (if using more chicken, or like more sauce, just measure out equal parts dressing and jam), nutmeg, and ginger. Pour sauce over chicken and cook on low until chicken reaches 160 degrees or for 3 ½ to 4 hours. Add onions, green pepper, and pineapple chunks at the last 30 minutes of cooking. Can also be cooked in the oven by placing chicken and sauce in 9x13 dish and cooking at 350 degrees for 35 minutes. Serve hot over rice.

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