Baked and Breaded Apricot Chicken Recipe

It's cold out. It's going to snow. You're only going to the grocery store once this week to avoid having to shovel your car out more than once. Sound familiar? Or has that become only my life during this Boston winter? Time to start planning a menu for this week and this delicious recipe should definitely be on it. 

What You Need: 

6-8 Boneless Chicken Breasts (not pictured because you all know what chicken looks like)

1 10 oz Jar of Apricot Preserves

1 cup Bread Crumbs

1/4 cup Lemon Juice

2 tsp Soy Sauce

1/4 cup Margarine

1/2 tsp Salt

1. Preheat the oven to 350 degrees.

2. Prepare the chicken by trimming the fat and rinsing it under cold water.

3. In a shallow dish, combine the apricot preserves, lemon juice, soy sauce and salt and thoroughly stir the ingredients together.

4. Dip each chicken breast into the preserve mixture making sure to fully coat each piece. This is what you will use to bind the breadcrumbs to the chicken.

5. After each piece is coated in the preserves, roll the chicken in a bowl of breadcrumbs so the chicken is covered. Set aside any extra preserves mixture.

6. Arrange the chicken in a pyrex dish  (greased) and drizzle the melted margarine along the top to help the chicken crisp up as it cooks. Bake uncovered in the over for 50-60 minutes (or until tender). Heat the remaining preserves and serve with the chicken. 

Remove from the oven once the chicken is thoroughly cooked and enjoy for dinner. It's easy to cut the recipe in half but I recommend keeping the sauce part the same if you like extra sauce. The dish goes great with rice and a vegetable since there's enough of the preserves to use as sauce for your sides!