Apricot Chicken


(I actually prepared double this recipe for me and hubby)


1 tablespoon apricot preserves
1 tablespoon Russian or French salad dressing
Pinch ginger, optional
1 bone-in chicken breast half (8 ounces)
Salt and pepper to taste



In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear. Yield: 1 serving.


Originally published as Apricot Chicken in Taste of Home December/January 2000, p10

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