Yield: 4 servings
Measure | Ingredient |
---|---|
4 smalls | Whole boneless chicken breasts |
½ teaspoon | Salt |
⅛ teaspoon | Ground white pepper |
½ teaspoon | Ground ginger |
½ cup | Apricot jam |
⅔ cup | Apricot nectar, divided |
1 cup | Fresh boysenberries, washed and dried |
Preheat oven to 325F. Remove skin from chicken breasts; place in a shallow baking dish; sprinkle with salt, pepper, and ginger. Spread each breast with 2 tbsp apricot jam; pour half apricot nectar over.
Roast breast 20 minutes, uncovered. Remove dish from oven; pour remaining apricot nectar over; top with berries; return to oven;continue roasting, beasting frequently with juices in pan, until chicken is glazed and cooked, about 25-35 minutes. To serve, remove chicken to warm plates; pour pan juice over. Makes 4 servings.
** Blueberries can be substituted for boysenberries.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.