Tuesday, March 22, 2011

Foil-Pack Apricot Chicken

First of all, let me say that I know these pictures are under par when it comes to good food photography. I know I'm not a good photographer and I don't pretend to be. Im okay with that. I happen have a really nice camera that does the work for me. I've only edited my pictures twice, and that was using the auto-adjust button. There are many food bloggers out there that amaze me with their photography. I just don't have the eye for it; nor do I have pretty accents, dishes, towels, etc. to make everything look like it's from a magazine. So I continue with my humble photos to show you my real passion, which is cooking and baking for those I love, and then sharing it with you!

But enough about that, let's get on with this chicken. It is from my Hungry Girl 1-2-3 cookbook, so it's light and healthy. As an added bonus, it's unique flavor combination tastes good too! The sweet apricot pairs nicely with the savory onion, and the foil-pack ensures that the chicken will be tender and juicy. Go ahead and give this guilt-free recipe a try!

Foil-Pack Apricot Chicken (Print)
from Hungry Girl 1-2-3
Prep: 15 minutes / Cook: 25 minutes
Yield: 2 servings

1/2 tablespoon buttery spread (I use Smart Balance)
1 tablespoon apple cider vinegar
1/2 tablespoon cornstarch
1/4 cup apricot preserves
1/2 tablespoon dry onion soup mix
2 (6-ounce) boneless, skinless chicken breasts
Resealable plastic bag
Heavy-duty aluminum foil
Salt and black pepper, to taste

1. Preheat oven to 375 degrees. Place butter in a small bowl and microwave until just melted. Set aside.

2. In a bowl, combine vinegar, cornstarch. Stir until cornstarch is dissolved. Add preserves, melted butter, and soup mix. Mix well and set aside.

3. Place chicken in a large resealable plastic bag. Remove as much air as possible and seal. Using a meal mallet or heavy can, carefully pound the chicken until it is uniformly about 1/2-inch thick.

4. Transfer the chicken to the bowl with the preserves mixture and turn to coat.

5. Place a large sheet of aluminum foil on a baking sheet (enough foil to fold over the top and seal) and spray with nonstick spray. Lay chicken in the center of foil, and top with remaining preserves mixture.

6. Bring the long edges of the foil together and seal. Then pinch and roll the sides to seal. Bake for 25 minutes, or until chicken is cooked through. Allow to cool for a few minutes before cutting the packet to release steam. Season with salt and pepper if desired.

NUTRITION FACTS: 233 calories, 3.5g fat, 274mg sodium, 13g carbohydrates, 0g fiber, 3g sugar, 39g protein

My Review

  • Preparation: 4
    • This recipe is under an hour from start to finish.
  • Taste: 2
    • You might be thinking, I thought she said this was good?!, and it was. But I'm not sure that I would make it again. I almost gave it a 3, which means I would make it again with changes, but I'm not sure what changes I would do. It tasted good, and it's worth trying, but I probably wouldn't be too excited to make it again.
  • Cost: 4
    • The most expensive item was the apricot preserves, but those weren't too pricey anyway.
  • Clean-up: 5
    • The foil sure does save on clean-up!
  • Changes
    • I'm out of ideas here
  • Summary
    • This chicken was unique with it's sweet and tangy flavor. And it was definitely tender and juicy!


  1. Haha, you read my mind: "Is this good?"

    I think the 2 speaks for itself. :)

  2. Making this tonight....only I dont have cornstarch...uh oh.