Baked Apricot Chicken

By -
from The Six O'Clock Scramble by Aviva Goldfarb

Geoff and I made this tonight. It was easy and it turned out well.

1-1/2 lbs boneless, skinless chicken breasts
1/2 cup apricot jam (we used preserves)
2-3 T lemon juice (about 1/2 lemon)
2 T soy sauce
1 T minced garlic (about 2 cloves)
2 T dijon mustard
1 T olive oil
6 dried apricots, coarsely chopped (we ditched these, and it was fine)

Preheat the oven to 350 degrees. Lay the chicken breasts flat in an oven-safe dish with sides.

In a large measuring cup, measure out the apricot jam and mix togeher with all the remaining ingredients except the dried apricots. Pour the mixture over the chicken breasts. Top them with the dried apricots.

Bake 20-25 minutes until chicken is cooked through.

SLIGHT ALTERNATIVE: Marinate the chicken for up to 24 hours, covered in the fridge. We baked it after dumping the sauce on the chicken, and it turned out fine, but I think we'll be marinating it the next time we make it.

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