This recipe is modified from one found in Cooking Light.
1/2 cup apricot preserves
2 1/2 tablespoons sherry vinegar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
6 chicken breast steaks
1. Combine first five ingredients in a bowl, stirring with a whisk. Add chicken and marinate in refrigerator for 20 minutes.
2. Remove chicken from marinade and bake for 20-26 minutes.
3. Bring marinade to a boil in a small saucepan over medium-high heat and boil one minute. Remove from heat.
4. After baking, let chicken cool slightly and add marinade.
I served over couscous. It was delicious!
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