Prep 5 mins
Cook 30 mins
Yet another adapted from Good Housekeeping.
- 1⁄3 cup sugarfree light apricot preserves
- 1 tablespoon chili sauce
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon salt
- 4 boneless skinless chicken breasts
- Preheat oven to 350°.
- In a bowl, combine preserves, chili sauce, mustard and salt.
- Brush chicken with mix.
- Bake uncovered for 25-30 minutes or until juices run clear, brushing the rest of the glaze throughout.
This was pretty good. Very easy to make. For the salt I used garlic salt. My chicken took 45 minutes. If I make this again I will double the the sauce. Thanks for posting.
I made this for tonights dinner, but needless to say my husband and I didn't care for the end results. My husband and I ate only half our chicken breasts, and we ended up throwing out the remaining other half. After removing the chicken from the oven, I found the sauce didn't glaze the chicken. The sauce was quite runny, and the chicken was bland and tasteless. My husband politely informed not to make this again. jamb, I'm sorry I wasn't able to give your recipe a good review!
This was fast, easy and tasty. I used 7 bone in chicken thighs. I accidentally added too much mustard, so had to up the other amounts as well. I also added a large clove of garlic, crushed. Cooked for about 45 min. at 375* and it was perfectly done. All the flavours melded well together and nothing stood out or was overpowering. Would make it again as an easy weekday meal. Thanks:).