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"OTCC: Apricot Chicken Divine"
Silvergirl1 8694 desperate attention whore postings
DAW Level: "Playboy Centerfold"
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06-26-10, 03:24 AM (EST)
 
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"OTCC: Apricot Chicken Divine" |
This is the low fat version of this dish, taken from "Eater's Choice". This recipe uses plain nonfat yogurt in place of sour cream, and it is one of our family favorites.1 TBS olive oil
8 skinless boneless chicken breast halves
1/2 c unbleached white flour
1 tsp salt (half a tsp if you are salt sensitive)
1/3 - 1/2 cup apricot preserves
1 TBS Dijon mustard
1/2 c nonfat plain yogurt
2 TBS slivered almonds (Optional) Preheat oven to 375 F
Cover bottom of a shallow baking pan with the olive oil. Meanwhile shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes. Combine apricot preserves, mustard, and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8. I ordinarily half the amount of chicken in this recipe, and use the same amount of preserves, mustard and yogurt, because I like more sauce with this dish. I hardly ever use the almonds, and it is still good. Low Fat Pineapple Pound Cake 2 1/2 cups unbleached white flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter (margarine is fine, if you prefer)
3/4 cup sugar
3 egg whites
1 TBS grated orange peel
1 tsp vanilla
1 cup plain nonfat yogurt
1 cup pineapple chunks, drained, reserving the juice
Juice mixture:
pineapple juice, reserved from the can above or 1/2 cup orange juice
1/4 cup sugar Preheat oven to 375. Grease a 10 inch tube pan with butter. Mix flour, baking soda, and salt, and set aside. Cream butter with sugar. Add egg whites, orange peel, and vanilla, and beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well. Pour half the batter into the pan. Spread the pineapple chunks evenly over the batter. Cover with the remaining batter. Bake for 40 minutes or until the cake tester comes out clean. Let the cake cool for 5 minutes. Meanwhile, in a small saucepan, combine juice and sugar. Bring to a boil, reduce heat, and simmer for 3 to 5 minutes. Remove cake from pan. Pierce it with a fork and spoon juice mixture into holes and over the top of the cake. I'll be back with pictures, hopefully tomorrow.
Agman 2008
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qwertypie 7918 desperate attention whore postings
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06-26-10, 10:21 PM (EST)
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6. "RE: OTCC: Apricot Chicken Divine" |
Depends what your scale is. Maybe sweet and sour pork sweet? (We had cheap apricot jam on hand, that may have made it sweeter). I liked it, but I think next time I'll double the dijon.
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Starshine 3425 desperate attention whore postings
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06-26-10, 03:20 PM (EST)
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5. "RE: OTCC: Apricot Chicken Divine" |
Am I the only one who thought that said Estee's choice?
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qwertypie 7918 desperate attention whore postings
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06-26-10, 10:32 PM (EST)
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7. "Big Hit Here!" |
The kids were little suspicious about putting jam on chicken, but they absolutely devoured and we have no leftovers. I think next time I would double the dijon mustard (but the kids would disagree). We did have a very sweet apricot jam on hand that I used (and I used 1/2 cup) so I am intrigued how it would taste with a less sweet preserves and more mustard. But a wonderful recipe and will definitely add this to our rotation. 
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CTgirl 5879 desperate attention whore postings
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06-29-10, 10:47 PM (EST)
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12. "RE: OTCC: Apricot Chicken Divine" |
LAST EDITED ON 06-30-10 AT 03:25 PM (EST)The temperature started to cool down this afternoon so I decided to make this tonight. DH, DS and his girlfriend all gave it a thumbs up. It is my favorite kind of recipe - easy and delicious! My cutlets didn't look big enough to cook for almost an hour so I cooked it for 25 minutes and only 5 minutes with the sauce and they came out perfectly. I made a wild rice mix to go with it and put the chicken and sauce over the rice and topped with the almonds. It was very yummy. I threw some asparagus and sliced summer squash on the grill to eat for a side dish. The only change I made was to use the entire container (6 oz.) of plain yogurt. I wasn't going to save the little bit leftover and thought it might help cut down on the sweetness (it did). I was using very cheap apricot jam from Stop & Shop because I had it in the cupboard. Thanks silvergirl. I will definitely make this one again! ETA: I also used 4 chicken cutlets but kept the amount of the sauce the same. Good suggestion SG!
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Tummy 1988 desperate attention whore postings
DAW Level: "Herbal Healing Drugs Endorser"
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06-30-10, 02:51 PM (EST)
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13. "RE: OTCC: Apricot Chicken Divine" |
I'll admit, I'm not a big baked chicken fan. But this was tasty. I did like it but I think I'm not raving about it because I tried to make it even healthier. (Since I'm not a fan of baked chicken I hated to blow calories and carbs I'm saving for the 4th of July cookout on chicken.) So I used sugar free preserves and I think I didn't quite reach the flavor of SG's intended meal. I will say that if you're trying to find a dipping sauce to make your kids chicken nuggets healthier you should try this sauce. I served this with brussel sprouts and the next day with broiled zucchini and it went well with both. 
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qwertypie 7918 desperate attention whore postings
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07-31-10, 10:25 PM (EST)
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15. "*SMACKS HEAD*" |
Well, I feel less than smart. I was commenting to the family as we were having Pepe's Strawberry Salsa and fish dish that I was almost caught up with OTCC except I had to make the pineapple cake, except I have been searching and searching everywhere to find a tube pan and none of the stores seemed to have it. My 11 year old looked at me in disbelief and said "But you already have one -- isn't it that pan that is round with the hole in the middle with the fancy edges that make the cakes kind of look like a flower?"*smacks head again* My daughter is so smart (I have no idea how she knew that was a tube pan, I have always called it a bundt pan). So I could make it tonight, but it is rather hot and SammoWhammo threw the butter into the attic, so it will have to wait until tomorrow. In my mind, I imagined a tube pan to be a tube with removeable lids on both ends to get a cylinder cake. D'UH!
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Karchita 3533 desperate attention whore postings
DAW Level: "Thong Contest Judge"
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08-01-10, 09:23 PM (EST)
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17. "RE: *SMACKS HEAD*" |
LAST EDITED ON 08-01-10 AT 09:25 PM (EST)I have been meaning to try this cake, Silver Girl. Bundt cakes are one of my favorites. I have a very similar recipe using blueberries and a honey glaze that is delicious (from Joy of Cooking), so I want to compare. I appreciate the low fat recipe, but even so, if is hard to fit cake into the diet these days. I think a tube pan, technically, has straight sides, like an angelfood cake pan, and may have a removable bottom. A bundt pan is fluted. For many recipes, you can use either, but you could run into problems using a bundt pan for a cake that is hard to remove. With a tube pan you can always run a knife down the side if you need to, but not with a bundt. Tapping or knocking the side can help loosen a stubborn cake from a bundt pan. For angelfood you really need an angelfood cake pan. ETA: I think a bundt pan will work fine with this recipe. It's what I always use with my very similar one and when it's done the cake is pulling away from the sides of the pan a little bit. 
Bouquet by c2p
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qwertypie 7918 desperate attention whore postings
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08-03-10, 02:41 PM (EST)
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23. "Hmmmmmm!" |
It is in the oven now and smelling pretty good. I must make a disclaimer that I have horrible luck with cakes from scratch (they only one that has turned out is Moley's). So a quick question: how thick is the batter supposed to be? The batter was rather thick, like really thick (bread like). I used a fat-free balkan yogurt and I am wondering if that is why. I am sure it is going to be super delicious, but maybe a little denser than usual.
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Tummy 1988 desperate attention whore postings
DAW Level: "Herbal Healing Drugs Endorser"
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08-11-10, 12:10 PM (EST)
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28. "RE: Low Fat Pineapple Pound Cake" |
I'm thinking that you need to share your recipe then!
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Karchita 3533 desperate attention whore postings
DAW Level: "Thong Contest Judge"
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08-11-10, 12:17 PM (EST)
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29. "Low Fat Blueberry Cake" |
I hope SG doesn't mind. I would love to hear from others who tried both recipes and which they preferred. Low Fat Blueberry Cake
(adapted from Joy of Cooking) Preheat oven to 350. Grease and flour Bundt or tube pan. Sift together: 2¼ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt In large bowl, beat until creamy, about 30 seconds: 5 tablespoons unsalted butter Gradually add and beat on high speed until lightened in color and texture, 2-3 minutes: 1 cup sugar Whisk together, then gradually beat in: 2 large eggs
1 large egg white
1 teaspoon vanilla Add the flour mixture in 3 parts, alternating with, in 2 parts: 1 cup nonfat yogurt Beat on low speed until smooth. Fold in: 1½ cups blueberries (or 1-2 cups other fresh or dried fruit)
½ cup almonds, chopped finely (optional) Spoon batter into pan avoiding air pockets and spread evenly. Bake 25-45 minutes. After removing from oven, let cool 10 minutes, tap sides to loosen from pan, then invert onto a rack. Brush with honey glaze: ¼ cup honey
2 tablespoons sugar
1 tablespoon unsalted butter Combine and heat on low power in microwave until boiling. Brush on warm or cool cake while mixture is still hot.
Bouquet by c2p
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Karchita 3533 desperate attention whore postings
DAW Level: "Thong Contest Judge"
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08-11-10, 03:17 PM (EST)
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34. "RE: Low Fat Blueberry Cake" |
The dryness could be all my fault. I do think I overcooked it, but only slightly, and this sort of bundt cake is usually very forgiving and turn out moist no matter what you do to them, which is the main reason they are my favorite. I am a pretty experienced baker, but who knows. If I were to be completely fair and thorough, I would make it again. But since there aren't that many cake-eaters in my household (just me, actually) and I am still watching my weight, that isn't going to happen. I agree completely that there are very few new recipes under the sun. Now that I am using the internet a lot for recipe hunting, it's obvious how it happens. I see variation after variation floating about. I prefer to know the source of recipes and I noticed that you gave the one for yours. I wish more peeps would do that. I did hesitate to say I preferred my old recipe. I've noticed that OTCC people generally don't post negative reviews, although there certainly must be some negative results from some of the recipes. That's ok with me; we probably all want to keep things postitive and don't want to hurt feelings. In this case, my result was only very slightly negative and only because I had such a high standard of comparison. Anyhow, I am glad you are cool with my comments.
Bouquet by c2p
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weltek 16003 desperate attention whore postings
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08-11-10, 12:24 PM (EST)
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30. "Coconut rum? Almond extract?" |
I might add some coconut rum or almond extract to mine to make it a little more flavorful then.
-A Tribetastic Creation
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Tummy 1988 desperate attention whore postings
DAW Level: "Herbal Healing Drugs Endorser"
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08-11-10, 01:51 PM (EST)
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32. "RE: Coconut rum? Almond extract?" |
Maybe you just got some bad pineapple.
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weltek 16003 desperate attention whore postings
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08-15-10, 10:44 AM (EST)
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36. "Cake for breakfast!" |
Yummmmmmmm. That hit the breakfast spot! Reading Karchita's review, I paid close attention to cook time/checking doneness and added more flavors (thanks, Karchita!). I only had raspberry yogurt, so I used that (had to also add a few Tbsp. light sour cream to make a cup). It didn't make a flavor or color difference, I don't think, but might be fun to play with flavored yogurts next time. I added about 1 tsp. more of orange peel and used coconut rum instead of vanilla.The result was very flavorful and very moist. The only change I'd make next time would be to use pineapple tidbits or chops the chunks a bit. The big hunks were a little cumbersome when eating. I checked the cake at 30 minutes and it wasn't done. I checked again at 36 minutes and it was done. FYI, yes, the batter is pretty thick, but it baked up nicely. Thanks, Silvergirl. This is a great cake for company. 
-A Tribetastic Creation
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Tummy 1988 desperate attention whore postings
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08-15-10, 11:22 AM (EST)
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37. "RE: Cake for breakfast!" |
And look how cute it looks in that setting. I want to come over for cake!
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Sunning with the Cap'n
