Chickening out

Everyone is always looking for more chicken recipes. Here are three easy ones to add to your repertoire.

July 5, 2010 14:18
1 minute read.
Chicken breast with apricot mustard sauce.

apricot chicken breast 311. (photo credit:

Everyone is always looking for more chicken recipes. Here are three easy ones to add to your repertoire.

Roast Chicken

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Simple but oh-so-good.

2 chickens, cut in 1/8ths
1 onion, sliced
½ teaspoon pepper
1 teaspoon granulated garlic
2 tablespoons paprika
½ cup oil

Preheat oven to 350 degrees.  Arrange chicken in a single layer in a baking pan.  Spread onion slices over chicken.  Sprinkle on spices.  Drizzle oil over everything.  Bake for 1-1/2 to 2 hours, basting along the way.

Beer Barbecue Chicken

1 chicken cut in 1/8th’s
1 cup your favorite barbecue sauce
¼ cup your favorite beer

Marinate the chicken in the beer for 2 hours. Pour off the beer and add the barbecue sauce and marinate for about 3 hours. Preheat the barbecue. Take the chicken out of the sauce and barbecue for 7 minutes turn over and cook for 7 more minutes or until cooked through.

Chicken breast with apricot mustard sauce

4 cleaned chicken breasts, boned and skinned
1 cup flour
2 eggs, beaten
2 cups pecan pieces, finely chopped
1/4 cup apricot preserves
1/4 cup Dijon mustard
1 tablespoon olive oil

Preheat oven to 350°. Lightly cover chicken breast with flour, then dip in the egg mixture. Remove chicken breasts and place in chopped pecan pieces; press down so pecans adhere.

In a small bowl combine the apricot preserves and the Dijon mustard. Mix well and set aside. In a large frying pan, heat olive oil over medium heat, lightly brown cutlets on both sides, then place in oven for 10 minutes.

Spread the sauce evenly on four plates, slice chicken breasts and place over the sauce and serve.

Serves 4.

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