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Categories:Viewed: 50 - Published at: 9 years ago
Ingredients
- 4 skinless chicken breasts (can use thighs or mixture or each)
- 1 small red chili pepper, finely diced (can be omitted)
- 4 ounces apricot jam
- 12 teaspoon chili powder
- 14 teaspoon black pepper
Method
- Preheat oven to 375F.
- Season both sides of chicken with chili powder and place in 13x9 baking dish.
- Set aside.
- In a small saucepan, mix 1/2 jar of apricot jam, finely diced pepper, and black pepper.
- Heat over medium to med-high heat until jam begins to become more liquid (about 3 min.
- ), stirring occasionally.
- Remove from heat and baste chicken with half of sauce.
- Bake for 25-30 minutes uncovered.
- Rebaste chicken with remaining sauce and bake for an additional 10 minutes or until chicken is done.
- Depending on how much sauce you like, you can adjust according to preferences.
- Serve warm with rice and green beans.
