Apricot-Glazed Chicken Tenders (Oamc)

From Don't Panic Dinner's in the Freezer

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  lbs chicken breasts
• 1⁄3 cup  vegetable oil
• 3  garlic cloves, minced
• 2  tablespoons lemon juice
• 1  teaspoon rosemary
• 1  teaspoon thyme
•  salt
•  pepper
• 1  bay leaf
• 1  tablespoon butter
• 2  tablespoons cider vinegar
• 1  cup  apricot preserves
• 1  tablespoon soy sauce
• 2  teaspoons Dijon mustard
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Cooking Day Instructions: In large freezer bag, combine marinade ingredients (oil, garlic, lemon juice, rosemary, thyme, salt, pepper, bay leaf). Add chicken, toss to coat, and marinade at room temp one hour.
2. Prepare Apricot Glaze: Melt butter over moderate heat. Add vinegar, preserves, soy sauce, mustard, and spices. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze glaze in a separate freezer bag. Store in freezer together with marinated chicken.
3. Serving Day Instructions: Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with glaze and broil 3 minutes on each side or until well glazed and brown.