Southern Living JANUARY 2004
Process half of fruit filling and half of broth in a blender until smooth.
Place chicken in a large roasting pan; sprinkle with salt and pepper, and brush with fruit filling mixture.
Bake at 350° for 1 hour or until done.
Sauté onion and garlic in hot oil in a skillet over medium-high heat 2 minutes or until tender. Add remaining broth, and cook 3 to 5 minutes. Stir in remaining fruit filling and chiles, and cook just until thoroughly heated. Stir in chopped fresh cilantro, and serve with chicken.
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