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Crispy Chicken with Apricot Stuffing

Serves: 6
Total Calories: 630

Ingredients

1 cup crushed cornflakes
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt
3 to 3 1/2 pounds cut up broiler fryer chicken, skin removed
2 eggs, beaten
Apricot Stuffing:
3/4 cup chopped pecan, toasted
3/4 cup chopped dried apricot
1/4 cup margarine or butter, melted
1 cup hot water
1 medium onion, chopped (1/2 cup)
1 (8-ounce) bag herb seasoned stuffing mix

Directions:

Heat oven to 375°. Grease rectangular pan, 13 9 2 inches. Prepare Apricot Stuffing. Spoon stuffing into pan. Mix cornflakes, thyme and salt in shallow dish. Dip chicken into eggs, then coat with cornflakes mixture. Place chicken on stuffing in pan.
Cover and bake 30 minutes turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 640 (Calories from Fat 305) Fat 34g (Saturated 7g) Cholesterol 160mg Sodium 1100mg Carbohydrate 52g (Dietary Fiber 4g) Protein 35g
% Daily Value: Vitamin A 36% Vitamin C 6% Calcium 8% Iron 38%
Diet Exchanges: 3 Starch, 4 Lean Meat, 4 Fat
Apricot Stuffing
3/4 cup chopped pecans, toasted (page 92)
3/4 cup chopped dried apricots
1/4 cup margarine or butter, melted
1 cup hot water
1 medium onion, chopped (1/2 cup)
1 bag (8 ounces) herb stuffing mix
Mix all ingredients.

Betty's Tip
The easiest way to chop dried fruits is with kitchen scissors, so snip away! If the apricots are too sticky, try dipping the scissors into flour to keep the fruit from sticking to them.

Nutritional Facts:

Serves: 6
Total Calories: 630
Calories from Fat: 278

This Crispy Chicken with Apricot Stuffing recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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