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Old 09-13-2010, 06:26 PM   #11
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Originally Posted by Zhizara View Post
Sounds wonderful! Please tell me how you make your apricot glaze and how/when to apply it.

I keep hearing about using preserves to make glazes and apricot is one of my favorite flavors. I'll be shopping on Thursday, so I can pick up what I need.

I rarely use chicken breast except for sandwiches or sliced with gravy, but I'm sure it will be just as good on chicken thighs.
Apricot Glazed Chicken Breasts

3 Large Chicken Breasts
6-1/2 oz. (1/2 jar) Smuckers Sugar Free Apricot Preserves
3-1/2 oz. (3 Tbls.) Catalina or Sweet French Salad Dressing

Preheat oven to 350. Prepare baking dish with non-stick spray.
In a small sauce pan, combine preserves and dressing. Warm to combine and thicken to a syrup (simply stir for about 4 minutes on medium low.)
Place chicken in baking dish, baste them completely using 1/2 of apricot glaze. Reserve the other half. Cover baking dish with Aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Let rest for 5 minutes. Slice each chicken breast on the bias (diagonal) for a pleasant visual effect. Spoon the breast slices with some of the warm, reserved glaze.

While it's not a sugar-free dish, (the Catalina or Sweet French dressing has sugar), it does have a low sugar content.

I'm a diabetic but tolerate this dish well.
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Old 09-13-2010, 06:35 PM   #12
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I am stuck at the job site all week, 14,000 foot elevation with cafeteria food 3 meals a day.
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Old 09-13-2010, 07:43 PM   #13
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I started some Boston Butt in a cast iron dutch oven 10 hours ago . With it I put some coconut milk, mango, Thai chilies and curry powder. I let it cook until it was ready to shred. Then did some rice and then sauteed some onions, sesame seeds and peanuts. Really, really good. The only thing I forgot to pick up was some cilantro, which would have topped it off perfectly
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Old 09-13-2010, 08:15 PM   #14
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Quote:
Originally Posted by Zhizara View Post
I keep hearing about using preserves to make glazes and apricot is one of my favorite flavors. I'll be shopping on Thursday, so I can pick up what I need.
Apricot and chipotle makes a wonderful glaze for chicken. It's the only sweet glaze I make for meat. The chipotle in adobo sauce cuts the sweet just right! I add two chipotles and 2 tsp of the adobo sauce to 4 ounces of Apricot preserves, marinate chicken and bake or fry, discarding marinade.
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Old 09-13-2010, 08:18 PM   #15
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I start a clear liquid diet tomorrow (just for 24 hours, not as a lifestyle choice), so I've been cleaning up the fridge all day to make room for Jello! Love those leftovers!
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Old 09-13-2010, 08:19 PM   #16
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Originally Posted by powerplantop View Post
I am stuck at the job site all week, 14,000 foot elevation with cafeteria food 3 meals a day.

Clearly you are not in Louisiana.
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Old 09-13-2010, 08:25 PM   #17
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Plans changed.
Dinner was: Fresh spinach fettuccine topped with meat & mushroom sauce from yesterday and fresh grated cheese and mixed salad greens & tomato dressed with fresh buttermilk ranch, salad supreme & salted roasted slivered almonds.

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Old 09-13-2010, 08:34 PM   #18
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I made grilled ham and cheese wraps with left over flour tortillas with veggie cheese soup. Enough soup left over for lunches this week.
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Old 09-13-2010, 10:20 PM   #19
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Quote:
Originally Posted by Selkie View Post
Apricot Glazed Chicken Breasts

3 Large Chicken Breasts
6-1/2 oz. (1/2 jar) Smuckers Sugar Free Apricot Preserves
3-1/2 oz. (3 Tbls.) Catalina or Sweet French Salad Dressing

Preheat oven to 350. Prepare baking dish with non-stick spray.
In a small sauce pan, combine preserves and dressing. Warm to combine and thicken to a syrup (simply stir for about 4 minutes on medium low.)
Place chicken in baking dish, baste them completely using 1/2 of apricot glaze. Reserve the other half. Cover baking dish with Aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Let rest for 5 minutes. Slice each chicken breast on the bias (diagonal) for a pleasant visual effect. Spoon the breast slices with some of the warm, reserved glaze.

While it's not a sugar-free dish, (the Catalina or Sweet French dressing has sugar), it does have a low sugar content.

I'm a diabetic but tolerate this dish well.
Thanks so much Selkie. It really should be fantastic. Since it is a diabetic recipe, I made a copy for my DN Margie (dear neighbor) who is a severe diabetic.

She and I trade recipes, food (she loves my lima beans) and produce like carrots, celery, cabbage. Knowing her, she will love this recipe too.

I already have the salad dressing so all I'll need are the preserves. I'll go ahead and get the sugar free and make an extra thigh to give to Margie, along with her copy of the recipe. Thanks again!!
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Old 09-13-2010, 10:58 PM   #20
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Carbonara and some leftover chicken will be served today.
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