Wednesday, January 16, 2008

Baked Apricot Chicken

Made this for dinner last night, but forgot to take a photo! My father-in-law is in the hospital after having had surgery on Monday, so we had my mother-in-law over for dinner. Everyone really liked it, it's super easy (like just about everything I make).

Baked Apricot Chicken

1 lb boneless chicken breast halves, cut lengthwise again in half
1 Box Stove Top Cornbread Stuffing
1 c. water
1/2 T. butter
3/4 c. apricot jam
2 T. Dijon mustard

Bring water and butter to boil in sauce pan, add stuffing mix, stir, cover, remove from heat. Let stand 5 minutes. Spray a 9 x 13 baking dish with nonstick spray. Spread stuffing in bottom of pan. Lay chicken pieces over stuffing. Salt and pepper to taste. Mix together apricot jam and dijon mustard, spread over chicken. Bake 350 F for about 45 minutes, until thermometer reads 160. Remove from oven and let stand 5 minutes before serving. Makes 4-5 servings

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