Preparation Time: 10 minutes
Cook Time: 40 minutes
Cut: Boneless chicken
4 skinless, boneless chicken breasts
1 cup (250 ml) apricot jam
1/2 cup (125 ml) BBQ sauce
1 Tbsp (15 ml) soy sauce
1-2 tsp chili powder (optional)
Preheat oven to 350F.
In a medium size bowl whisk together apricot jam, BBQ sauce, soy sauce and chili powder.
Place chicken breasts in an glass, oven 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 (74C) 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!