Apricot Chicken

An easy, delicious meal.

Serves 6


4 boneless, skinless chicken breasts (cut them in half if they are extra thick)


1 cup apricot jam

1 cup plain yogurt

1 tablespoon Dijon mustard

Preheat the oven to 350 degrees F.

First, coat each chicken breast with flour and place on the bottom of a 9 by 13 inch baking dish.

Place them in the oven and cook for 30 minutes.

Meanwhile, mix together the jam, yogurt, and Dijon mustard.

Pour over the chicken breasts.

Cook for another 20 – 30 minutes or until the chicken is cooked through.

Serve over rice.

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Comments on: "Apricot Chicken" (3)

  1. Just added this recipe to next week’s menu list. 🙂
    Love ya,

  2. I tried making this for dinner last night and, I don’t know why, but my sauce curdled. It tasted OK…just didn’t look very good. Do you have a particular brand of jam and yogurt that you like to use?

    • bakingballerina said:

      The sauce usually separates somewhat for us, but the recipe is still one of our favorites. We use all different kinds of jam and yogurt.

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