Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Recipe by MyRecipes February 2009

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Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a small saucepan, whisk together jam, mustard and broth. Bring to a boil over high heat, whisking occasionally. Reduce heat to medium-low and cook, stirring, until jam has dissolved, about 3 minutes.

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  • Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken with butter. Scatter apricots over chicken and bake, uncovered, until chicken is lightly browned and cooked through, about 1 hour, turning and basting chicken often during baking time. Let chicken rest for 10 minutes before serving. Serve hot with sauce from baking dishes spooned over top.

Nutrition Facts

392 calories; fat 5g; saturated fat 3g; protein 47g; carbohydrates 38g; fiber 1g; cholesterol 123mg; sodium 685mg.
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