Sticky apricot chicken tenders


Recipe may contain peanuts, tree nuts, fish, shellfish and soy.

Jam-packed with flavour and made with chicken tenderloins, this sticky apricot jam chicken will be your new favourite dinner.

8 Ingredients

  • 12 (about 500g) baby chat potatoes, cut into 7mm thick slices

  • 2 zucchini, cut into 7mm thick slices

  • 100g green beans, sliced diagonally

  • 240g (2/3 cup) apricot jam

  • 2 tbsp soy sauce

  • 2 green shallots, thinly sliced

  • 12 (about 600g) chicken tenderloins

  • Chopped fresh continental parsley, to serve

4 Method Steps

  • Step 1

    Preheat oven to 200°C/180°C fan forced. Arrange potato slices

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    (12 (about 500g) baby chat potatoes, cut into 7mm thick slices) on a microwave-safe plate and cover loosely with plastic wrap. Microwave on High/100% for 2 minutes or until just tender.

  • Step 2

    Tear four 30cm square sheets of foil and spray the centre with olive oil. Arrange the potatoes in a single layer in the centre. Top with the zucchini (2 zucchini, cut into 7mm thick slices) and beans (100g green beans, sliced diagonally).

  • Step 3

    Combine jam (240g (2/3 cup) apricot jam), soy sauce (2 tbsp soy sauce) and shallots (2 green shallots, thinly sliced) in a large bowl. Reserve 2 tablespoons and set aside. Add the chicken (12 (about 600g) chicken tenderloins) to the remaining jam mixture and toss to coat. Arrange the chicken mixture over the vegetables and spoon over any remaining sauce. Fold foil to enclose filling and seal tightly. Place onto a large baking tray and bake for 20 minutes or until cooked through.

  • Step 4

    Change the oven setting to grill. Open the parcels and brush the tops of the chicken with reserved jam mixture, then spray lightly with oil. Grill for 3-4 minutes or until lightly browned. Sprinkle with parsley (Chopped fresh continental parsley, to serve) to serve.

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Nutritional Information

Per serving

  • 417

  • 1746 kj

  • 2.9g

  • 0.8g

  • 4g

  • 38.6g

  • 57.5g

All quantities above are averages

Image by Guy Bailey

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