Baked Chicken With Apricot Glaze Recipe

Ingredients
<br>- 1/3 cup Apricot KERNS® from LIBBY'S® Refrigerated All Nectar
<br>- 1/4 cup finely chopped onion
<br>- 1 tablespoon Dijon mustard
<br>- 2 cloves garlic, finely chopped
<br>- 1 1/2 teaspoons finely chopped fresh thyme
<br>- 4 boneless, skinless chicken breast halves
<br><p></p>Directions
<br>step 1: COMBINE nectar, onion, mustard, garlic and thyme in small bowl. Place chicken in 8-inch-square baking dish: pour nectar mixture over chicken. Marinate in refrigerator for 1 hour.
<br>step 2: PREHEAT oven to 375 degrees  F.
<br>step 3: BAKE, basting every 15 minutes with glaze, for 40 minutes or until chicken is no longer pink in center. Season with ground black pepper.
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Ingredients
- 1/3 cup Apricot KERNS® from LIBBY'S® Refrigerated All Nectar
- 1/4 cup finely chopped onion
- 1 tablespoon Dijon mustard
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons finely chopped fresh thyme
- 4 boneless, skinless chicken breast halves

Directions
step 1: COMBINE nectar, onion, mustard, garlic and thyme in small bowl. Place chicken in 8-inch-square baking dish: pour nectar mixture over chicken. Marinate in refrigerator for 1 hour.
step 2: PREHEAT oven to 375 degrees F.
step 3: BAKE, basting every 15 minutes with glaze, for 40 minutes or until chicken is no longer pink in center. Season with ground black pepper.

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