Apricot chicken with boysenberries
4 servings
Ingredients
| Quantity | 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 |
Directions
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.