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  • Apricot Glazed Chicken

    1 vote
    Apricot Glazed Chicken
    Servings: 8
    by Bob Towlson
    135 recipes
    >

    Ingredients

    • 1 jar apricot preserves -- (12 oz.)
    • 2 tablespoons fat-free mayonnaise
    • 1 tablespoon ketchup
    • 1/4 teaspoon dry mustard
    • 8 boned -- skinned, split
    • chicken breasts (about 2 lbs.)
    • 2 tablespoons margarine or butter
    • 1/2 cup finely chopped onions
    • 1/2 cup finely chopped celery
    • 1/2 cup thinly sliced mushrooms
    • 1/2 cup chicken broth
    • 1 1/4 cups All-Bran cereal
    • 1 can water chestnuts -- (8 oz.) drained and
    • chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon sage

    Directions

    1. Combine preserves, mayonnaise, ketchup and dry mustard. Set aside for
    2. sauce.
    3. Place each chicken breast between waxed paper. Pound to 1/8-inch thickness,
    4. being careful not to tear meat. Set aside.
    5. Melt margarine in medium fry pan. Add onions and celery. Cook over medium
    6. heat, stirring frequently until crisp-tender. Stir in mushrooms and cook 3 minutes
    7. longer.
    8. Combine chicken broth and all-bran cereal. Let stand about
    9. 1 minute or until cereal absorbs broth. Add onion mixture, water chestnuts,
    10. salt, pepper and sage, thoroughly mixing. Fill each breast with 1/4 cup filling. Roll,
    11. folding in sides. Place breasts seam-side down, in shallow 12 x 8-inch baking dish.
    12. Cover chicken with sauce.
    13. Bake, uncovered at 350° F about 45 minutes or until chicken is tender and no
    14. longer pink. Serve over hot rice if desired.

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