Wednesday, January 7, 2009

Apricot Honey Chicken

Some common sweeteners I cook with include honey, maple syrup and apricot preserves. The apricot preserves is a relatively new ingredient I started keeping on hand because it adds a light touch of sweetness without affecting the texture or color.

I also recently started subscribing to the Taste of Home magazine. It's a great magazine that has no ads (which I don't care for) and the recipes are from everyday home cooks like myself. This recipe happens to come from the Taste of Home magazine and the woman who created this dish actually lives very close to my hometown!

Apricot Honey Chicken
adapted from Taste of Home/Kathy Hawkins

4 bone in chicken breast halves
2 tablespoons canola oil
1/4 cup apricot preserves
1/4 cup orange juice
1 1/2 tablespoons honey

In a large resealable bag, combine the preserves, orange juice and honey.

Add the chicken to the bag and marinate for a few hours or overnight.

Preheat oven to 350 degrees.

Remove chicken from marinade and place on baking dish; discard marinade.

Bake in preheated oven for 30-35 minutes until juices run clear or is cooked thoroughly.