BAKED APRICOT CHICKEN
Just bake and serve!
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- skinless, boneless chicken breasts
- 1 Tbsp
- grated fresh ginger root
- 1/2 c
- apricot preserves
- 1/3 c
- bottled italian salad dressing
1Combine all ingredients in large zipper bag. Squish around in bad to mix; refrigerate at least 2 hours, up to 24 hours.
When ready to cook, place chicken in baking dish; reserve marinade.
2Preheat oven to 350°F. Bake 35-40 minutes, baste occasionally with reserved marinade, until chicken is thoroughly cooked. Discard marinade.
3Serve with fluffy white rice and a vegetable.