4 chicken skinless, boneless, chicken breasts
1 cup apricot jam
1/2 cup BBQ sauce
1 tbsp soy sauce
1-2 tsp chili powder (optional)
Preheat over to 350F
In a medium size bowl whisk together apricot jam, BBQ sauce, soy sauce and chili powder.
Place chicken breasts in an over proof baking dish or roasting pan.
Pour sauce over chicken.
Bake for approximately 45 minutes or until internal temperature of thickest part of breast meat reads 165F on meat thermometer.
Optional: chicken may be briefly seared prior to covering in sauce and baking.
Serve with rice and cooked or raw vegetables. Leftovers make a delicious sandwich filling.
Recipe by: Ms. Evy Wiebe
Second prize winner in our 2019 #LoveMBChicken Recipe Share Contest!