Baked Chicken With Apricot Glaze

Cooking Recipes Catalogue

Marinated in an apricot nectar with Dijon mustard and minced onions this broiled chicken comes out sizzling and moist. Serve with black beans, cornbread and Perrier water.

INGREDIENTS (for 4 servings):


  • COMBINE nectar, onion, mustard, garlic and thyme in small bowl. Place chicken in 8-inch-square baking dish: pour nectar mixture over chicken. Marinate in refrigerator for 1 hour.
  • PREHEAT oven to 375 degrees F.
  • BAKE, basting every 15 minutes with glaze, for 40 minutes or until chicken is no longer pink in center. Season with ground black pepper.