APRICOT-GLAZED CHICKEN WITH PEACHES & RAISI

[JJ Judkins]

* Exported from MasterCook *

APRICOT-GLAZED CHICKEN WITH PEACHES & RAISI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (3 lb) Chickens
- cut in serving pieces -OR-
6 lb Chicken breasts
- boned and skinned
Salt
Minced garlic -OR-
- garlic powder
1 pk Dried peaches (12 oz pkg)
3/4 c Golden raisins
1/4 c Butter, melted
1 c Dry white wine
3/4 c Apricot jam
Parsley sprigs

Season chicken with salt and garlic to taste. Place peaches and
raisins in bottom of buttered 16x12-inch baking pan. Top with chicken
pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover
loosely with foil and bake at 325 degrees 45 minutes for chicken
parts and 30 minutes for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into
bowl. Stir in remaining white wine. Uncover chicken and baste with
apricot-wine mixture. Continue baking at 325 degrees, uncovered, 30
minutes for chicken parts and 15 to 20 minutes for breasts, basting
frequently, until chicken is tender and deeply glazed. Garnish with
parsley. Makes 8 to 12 servings.
Note: If chicken is pre-baked and refrigerated, it may be
necessary to increase baking time at last stage of cooking. Each
serving contains about: 574 calories; 476 mg sodium; 131 mg
cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein;
1.92 grams fiber.



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Per Serving (excluding unknown items): 608 Calories; 25g Fat (38.9% calories from fat); 58g Protein; 32g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 187mg Sodium. Exchanges: 8 Lean Meat; 1 Fruit; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0