Baked Apricot Chicken

By Alissa -
From: The Six O'Clock Scramble

This took no time at all to throw together. This would make a good weekday meal, because you can get it on the table in about 30 minutes, and you probably have most of the ingredients already. I served it with cous cous and broccoli.

1 1/2 lb. boneless, skinless chicken breasts
1/2 c. apricot jam
2-3 Tbsp. lemon juice (about 1/2 lemon)
2 Tbsp. soy sauce
1 tsp. minced garlic (about 2 cloves)
2 Tbsp. Dijon mustard
1 Tbsp. olive oil
6 dried apricots, coarsely chopped (I didn't have these)

Preheat oven to 350 (when ready to cook. If you want to marinate this for a few hours, preheat whenever you're ready to start baking). Lay the chicken in an oven-safe dish.

Mix together all the remaining ingredients except the dried apricots. Pour the mixture over the chicken. Top with the dried apricots.

Marinate chicken in the refrigerator, covered, for up to 24 hours, or bake it immediately for 20-25 minutes until cooked through.

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