Apricot Glazed Chicken
- 194.6 g Tree Top Apricot Puree SS
- 1 envelope onion soup mix
- 100 g sugar
- 90 g water
- 4 boneless, skinless chicken breasts
- 2 large red or green bell peppers (optional garnish)
Preheat oven to broil. Line a baking pan with foil.
In a small bowl, combine soup mix, apricot puree, sugar and water. Set aside.
Place chicken breasts in foil-lined pan. Top chicken with soup mixture and broil 5 minutes; turn chicken and place thin rings of pepper over the chicken. Baste with pan juices, then broil an additional 5 to 10 minutes, or until chicken is fork-tender and no pink remains.
Serve over hot cooked rice.
Yield: 4 servings