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Apricot Glazed Crunchy Baked Chicken

March 24, 2010

The Mission:




1/4 cup apricot fruit spread

2 TBSP soy sauce (make sure to use gluten-free soy sauce or substitute Braggs Liquid Aminos for a gluten free marinade)

2 TBSP apple cider vinegar

2 tsp Dijon mustard

2 chicken breasts

1 serving Mary’s Gone Crackers Sticks & Twigs (my pretzels of choice)


In a small bowl, combine first 4 ingredients.


Toss chicken breasts in your apricot sauce and allow to marinate in the fridge for 12 to 24 hours.

To bake, pre-heat oven to 350Β° and place chicken in a greased glass baking dish. Pour marinade over chicken. Place pretzels in a food processor or blender and pulse until well crushed. Top chicken with crushed pretzels and bake for 1 hour or until cooked through.

Along side our apricot glazed crunchy chicken, I served kale sauteed in ghee, salt, and pepper. It was a delicious dinner!


Many thanks to Mae for creating The Cook’s Mission. It was fun to come up with a new dish based on ingredients I don’t normally use.

The winner of the Celestial Seasonings Wellness Kit is…

Picture 1.png

Congrats Emily Elizabeth! Please email me with your info.

Happy Wednesday my friends. Time to light the peppermint oil burner for my next client. πŸ™‚

54 Comments leave one →
  1. March 24, 2010 8:24 am

    Silly HEAB, it’s already Wednesday.. isn’t it? Wait, now I’m mixed up! Look what you did to me! πŸ™‚
    Happy day, whatever it is!!

  2. March 24, 2010 8:31 am

    Hehe – oops. Thanks Katie and a happy WEDNESDAY to you. πŸ™‚

  3. March 24, 2010 8:37 am

    I really like your idea Heather, apricot glazed chicken is so good!
    I was trying to come up with something sweet for the chalenge, not sure if it will work or not though.
    Glad to see a review on those sticks, I saw them on wf’s last week and almost got it. Maybe I should try them, I love everything with flaxeeds in it! :o) Does it tastes similar to the crackers? (kinda of “soy-saucy”?)

    Oh, I guess you meant to list the pretzel at the end of your ingredients, right? According to your instructions they would be added with the other first 4 ingredients to the sauce…!

  4. March 24, 2010 8:46 am

    Yes, thanks Ana. Don’t know where my mind was when I was posting the recipe this morning. Just fixed the ingredient list. The Mary’s twigs are great – love the crunch, but I don’t think they are as “soy-saucy” as her crackers.

  5. March 24, 2010 8:51 am

    That chicken looks absolutely delicious! My hubby would love it. I love crunchy toppings.

  6. March 24, 2010 8:56 am

    Holy crap…that looks amazing! That is the best chicken recipe I have seen in a LONG time! Save! Save! Save!

  7. March 24, 2010 9:03 am

    Back in my free-love carb loving days, pretzels were my go-to snack- I adore them. What a great idea to use them as a breading!! NOM~!

  8. March 24, 2010 9:07 am

    Heather, this looks so great!!! I love Mary’s sticks and twigs- I know I would love this. πŸ™‚ The sweet and salty from the apricot/pretzel is perfect. Yours will be up on Friday!!

  9. March 24, 2010 9:22 am

    I need to find something to glaze (vegetarian) because that topping looks AWESOME. I love that you sauteed the kale, as well. I was a diehard sauteed spinach fan, but lately i’ve been really into kale, which I used to only use in soups- how boring! One of the perks of being a food blogger has got to be all the new food ideas!

  10. March 24, 2010 9:24 am

    WOW! I never thought to use pretzels but that sounds awesome! I might try it with tofu!

  11. March 24, 2010 9:34 am

    I am loving the darker greens right now!
    Kale is in my lunch for today- I can hardly wait.

  12. claire permalink
    March 24, 2010 9:49 am

    Thank you for the recipe!!I hope I can find those crackers:-)cc

  13. March 24, 2010 9:52 am

    I love apricots with mustard. I did some stuff pork chops one time with a mix of canned apricots, dijon, and whole grain mustard that was awesome.

  14. March 24, 2010 9:52 am

    That looks so good! Love the crunchy glaze idea!

  15. March 24, 2010 9:53 am

    I would never think to put pretzels on chicken. Interesting idea. I bet the saltiness of the pretzels adds to the tastiness.

  16. March 24, 2010 9:54 am

    I agree, the salty and sweet must be amazing! YUM!

  17. March 24, 2010 9:58 am

    Salty and sweet…nom nom nom!!!

  18. peanutbutterfingers permalink
    March 24, 2010 10:01 am

    hooooooly deliciousness! this recipe looks phenomenal. i ❀ creative chicken recipes b/c it can get so boring!

  19. March 24, 2010 10:04 am

    oh, yum! i love that idea…and definitely something i can use once meat makes its debut into my life again!

  20. March 24, 2010 10:21 am

    Jenny, I think the glaze would be excellent on roasted tempeh!

  21. March 24, 2010 10:31 am

    Aw, Emily Elizabeth won! That’s the little girl’s name in the Clifford series! πŸ™‚ That recipe looks great! And GF!! πŸ™‚

  22. March 24, 2010 10:48 am

    YUM!!! I was actually thinking about doing something similar for the cook’s challenge, but you beat me to it. Grinding gears in my head just came to a screeching halt. Great idea with the twigs n sticks too!

  23. Katherine: What About Summer? permalink
    March 24, 2010 10:51 am

    I L-O-V-E stick and twigs! What a great idea for a recipe. Your giveaways go so fast! I’ve missed the last two; clearly I need to keep a heads up for the next one!

  24. March 24, 2010 11:01 am

    What a great chicken topping…I have some crackers that would be perfect for this and a husband that needs a different kind of chicken for dinner!

  25. From Party To Hearty permalink
    March 24, 2010 11:08 am

    Oh I love apricot chicken! Great choice! That cooks mission thing was a really good idea

  26. March 24, 2010 11:24 am

    Ahaha Pretzels as breading – I love it! I will definitely do this!

  27. March 24, 2010 11:29 am

    add something bready to that and it sounds good. i think i might have seen those pretzels…i might give them a try some time.

  28. March 24, 2010 11:30 am

    YUM. Love chicken in marinades or sauces.

    And, GAHHHHH I want a massage so bad …smelling oils and listening to soft Enya or something…bliss.

  29. March 24, 2010 11:49 am

    Great idea using the pretzels for crunch action!

  30. March 24, 2010 11:50 am

    Great idea!

  31. March 24, 2010 12:10 pm

    I’m not a huge chicken fan but peanut butter and chicken with corn flakes also works really well as a coating.

  32. March 24, 2010 12:12 pm

    I did not know that Mary made “stick snacks.” Excellent! That dish looks yummy!

  33. March 24, 2010 12:42 pm

    Very cool! Salty & sweet perfection. I wonder if this would be good with blackberry flavoring (Josh’s favorite)!

  34. March 24, 2010 12:47 pm

    Erica, I bet it would. πŸ™‚

  35. March 24, 2010 1:21 pm

    Kale and ghee sounds yummy! The chicken is something my BF would love πŸ™‚

  36. March 24, 2010 1:32 pm

    I LOVE apricot chicken…I’ll have to try that recipe (this summer)!

  37. March 24, 2010 1:55 pm

    That looks amazing! I want to try that marinade. And i never would have thought to put pretzels on a fish!

  38. March 24, 2010 3:25 pm

    sending this recipe to myself right now! what a DEISH combo of flavors I love apricots and pretezels and the idea of crusting chicken with it sounds SO good!!!

  39. March 24, 2010 7:23 pm

    I think I’ve ate my body weight in pretzels more than once. πŸ˜‰

    Looks really good. I make something that looks similar but I use walnuts instead of pretzels. I’m sure the pretzels are less calories.

  40. March 24, 2010 7:30 pm

    That looks absolutely scrumptuous! Being on the Specific Carbohydrate Diet (see my blog), I’m always on the lookout for new recipes I can adapt to my needs. This is definitely a candidate!

  41. March 24, 2010 7:39 pm

    This looks amaaazinggg. I’m totally loving this challenge and it’s only the first week!!

  42. March 24, 2010 8:03 pm

    The recipe looks amazing HEAB! I will totally have to make this for my husband (I’m vegan). Chicken is like it’s own food group to him, so I know he’d love this!

  43. March 24, 2010 9:10 pm

    That looks amazing!! I just had dinner and now I want yours!

  44. fitandfortysomething permalink
    March 25, 2010 7:18 am

    great chicken recipe….i am not a big fan of chicken but that looks good πŸ™‚

  45. March 25, 2010 8:38 am

    Yum Heabbie!! Look delish :)~

    ❀ Justine

  46. March 25, 2010 2:19 pm


  47. Samantha permalink
    March 25, 2010 3:49 pm

    Oh my! We’ll be making this very very soon! I’d say this weekend but tonight is full of bottle rocket making and science fair projects (I see us consuming massive amounts of jello + fruit!) and tomorrow we’re camping. Sunday maybe? Sounds like the perfect sunday meal.

    I thought I commented on the peppermint post but it didn’t show and I just have to chime in and say how I love anything mint so. It’s wonderful, refreshing…so good in anything! Gina’s apricot mint dolmas was my lunch twice last week…AMAZING!

  48. March 25, 2010 8:22 pm

    WOw! That pretzel-y apricot chicken looks and sounds delicious!!!! odd..yess…but magnetic!!

  49. March 26, 2010 7:04 am

    Love the creativity with this–you did a fab job! πŸ™‚ Yum!

  50. March 26, 2010 8:16 am

    Looks delicious! I was stopping by to chime in since I LOVE all things minty, but the comments were closed (probably due to the giveaway). If you’ve never tried it, Celestial Seasons makes a holiday tea called Candy Cane Lane that is delicious too…my all time fave mint tea is Stash Tea’s peppermint tea.

  51. March 26, 2010 4:29 pm

    I’m not a meat eater but you did a fantabulous job on your “Cook’s Mission” – yay!! πŸ˜€


  1. Crunchy Pretzel Chicken with an Apricot Glaze « Cook's Mission: Mystery Basket Competition
  2. Apricot Filled Pretzel Crunch Muffins « Ohh May…
  3. HEAB Goes Veggieless « Heather Eats Almond Butter

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