An easy fruity and tangy baked chicken dish that requires hardly any preparation. Serve with rice and a mixed green salad if desired.
Excellent flavor. I find that oven cooked chicken is so often dry. So I cooked one pound boneless thighs (that's what I had--will try with breasts next time) in a skillet, about 6 minutes per side and spooned the apricot glaze over them during the last 2 minutes. Made the glaze with 1/4 cup preserves, 1 Tbsp apple cider vinegar, and 2 tsp brown sugar. (Will probably add 1/4 tsp Dijon next time.) Removed them to a serving plate and poured the pan juices over. Very good and moist. And the total time was about 15 minutes. - 07 Nov 2005 (Review from Allrecipes US | Canada)
Super easy, but my husband and I found this tasteless. The cooking time is too long for boneless chicken. - 31 May 2002 (Review from Allrecipes US | Canada)
Excellent, I added 4 cloves of garlic and some fresh ground pepper and it was great. We will have this recipe again. We served it with long grain brown rice and fresh steamed aspargus, I would serve this to company - 01 Jun 2003 (Review from Allrecipes US | Canada)