6 chicken breast halves
1 cup apricot nectar
1/2 tsp ground allspice
1/8 tsp ground ginger
1/4 tsp fresh ground black pepper
1/4 tsp salt
1/3 cup apricot preserves
3 tbsp pecans, toasted
Directions
Have the chicken breasts skinned and boned. Place the chicken in an
oven-proof pan large enough that the chicken will not be overlapping.
Combine the next 5 ingredients and pour over the chicken, turning
the chicken to get the marinade over all parts. Cover tightly and
refrigerate overnight or at least 8 hours.
Remove from refrigerator and let stand for 30 minutes.
Cover tightly with foil and bake in preheated 350 degree oven for
30 minutes. Uncover, drain and discard liquid from chicken, and keep
warm.
Heat apricot preserves and brush over chicken. Bake, uncovered,
20-30 minutes longer, basting with preserves another 2 times. Remove
to serving platter and sprinkle with toasted pecans. Serving Ideas
: Serve over rice. NOTES: Requires eight hours or more to marinate
before baking.
Servings: 6 servings
Apricot Chicken Bake Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to follow the history of meal recipes way back into history, certainly as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to academics is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into starters, entrees and dessert, something we still use today. Aspicius tells us how the Romans were skilled in the use of many different aromatic flavors, including a few you will know for example bay, rue and dill. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books published in the 14th Century : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of food prepared for the rich people of the time. In the fifteenth century, people returning from the crusades brought back many foods and spices from Arab countries, including parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in recipe publications, many of which are kept safe in private collections. By the arrival of the 20th century, cook books are in high demand, as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Apricot Chicken Bake recipe.
