It all started with our kitchen remodel process. Without our appliances, kitchen sink, and other necessities, the Lord gave us the idea to set up a mini kitchen in our family room. So we hauled in the front room coffee table and proceeded to redefine out thoughts on cooking. We had a microwave, a crock pot, a toaster, and a coffee pot decorating our coffee table. Right next to the TV. The kitchen table was the center piece of the room where we ate. In the adjacent bedroom were all of our daily culinary supplies from paper plates and utensils to bowls and corning ware platters that would fit in our 30-year-old microwave.
One night when I was looking for something different to cook, I grabbed our old "Quasar Microwave Cooking" cookbook off the shelf in the pantry. Thank goodness we did not have to disassemble that but it still needs cleaning from all of the construction dust.
Within those enticing pages, I found a recipe for Apricot Glazed Chicken (what else in the Van Keuren household?) It was quite tasty.
Cooking in the microwave became passe when nutritionists were more conscious about the loss of vitamins due to this type of cooking. I opted for the convenience and took the risk. A few meals of zapped vitamins wouldn't kill us. And by now, nutritionists have probably changed their stance.
If you're in a pinch try this quick and tasty recipe. Clean up is easy, too.
Apricot Glazed Chicken
2 and1/2 to 3 pounds of chicken cut into serving pieces (I used boneless, skinless breasts)
3/4 cup apricot preserves
1/2 cup bottled red Russian dressing
1/2 oz instant onion soup
Place chicken in a rectangular glass or Corning ware dish. Cook, covered with wax paper, on HIGH for 10-12 minutes depending on the power of your microwave. Drain out the juice. Combine remaining sauce ingredients and spread over the chicken. Now cook uncovered at MEDIUM for about 5 minutes. Let stand for 5 minutes before serving.
Sorry I couldn't find the photo of the completed dish! Just picture nice red-glazed chicken breasts.
From My Heart to Yours,
Labels: Food on Fridays