Whisk the preserves, mustard, red wine, salt, cayenne, and garlic powder together in a
baking dish. Add the chicken and turn to coat in the marinade. Cover and refrigerate for
at least 1 hour or preferably overnight, turning occasionally.
Uncover the chicken and the marinade and place in the oven and bake until the chicken
is golden and cooked through, 50 – 75 minutes.
Note- I added 3 - 4 cloves of minced garlic also.
Note- I used 4 lbs. chicken breasts (no bones and no skin).
Originally Submitted
1/17/2016
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