Wednesday, May 12, 2010

Apricot Glazed Chicken

I found this recipe in a 2004 issue of Light and Tasty Magazine. I made it several weeks ago and it was such a BIG hit, we've had it at least once a week since!

1/2 cup ketchup

1/2 cup 100% apricot spreadable fruit

1 tablespoon canola oil

2 teaspoons lemon juice

2 teaspoons minced garlic

1-2 teaspoons hot pepper sauce

1 teaspoon coarsely ground pepper

3/4 teaspoon salt

6 bone in skinless chicken breast halves


I used boneless chicken and omitted the hot pepper sauce, and it turned out just fine!

Line shallow roasting pan with foil; spray foil with non-stick cooking spray and set aside.

In a large microwave safe dish, combine first eight ingredients. Microwave, uncovered, on high for 90 seconds, stirring once.

Dip chicken into sauce. Arrange in prepared pan. Pour remaining sauce over chicken. Bake, uncovered, at 350 for 45-55 minutes or until a meat thermometer reads 170, basting once.

This is great served with a home style coleslaw recipe I found in the same issue and will share later. Enjoy!
Edited to note that in the photo above the Macaroni Salad is pictured, not the Cole Slaw.