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.

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