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Baked Chicken with Apricot Glaze

Ingredients

  • 1/3 cup apricot nectar
  • 1/4 cup finely chopped onion
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon ground black pepper
  • 4 (about 1 pound total) boneless, skinless chicken breast halves
  1. COMBINE nectar, onion, mustard, garlic, thyme, and pepper in small bowl. Place chicken in 8-inch-square (2-quart) baking dish; pour nectar mixture over chicken. Marinate in refrigerator for 1 hour.
  2. PREHEAT oven to 375° F.
  3. BAKE, basting every 15 minutes with sauce, for 40 minutes or until chicken is no longer pink in center (170°F.).

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