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    Indian Summer Chicken


    Source of Recipe


    meals.com

    List of Ingredients




    1/2 Êcup apricot preserves
    1/2 Êcup dried apricots, halved
    1 Êtablespoon soy sauce
    2 Êcloves garlic, minced
    4 Ê (4-6-oz.) fresh boneless, skinless chicken breasts
    1/2 Êteaspoon salt
    1/4 Êteaspoon ground black pepper

    Recipe



    Preheat oven to 425¡F. In a bowl combine apricot preserves, dried apricots, soy sauce and garlic; mix well. Add chicken and coat well. Season with salt and pepper. Place chicken in a shallow roasting pan. Roast chicken for 30 minutes, or until done*. Baste chicken several times during cooking. Remove chicken to a warm platter and pour pan juices over top. Serve warm.

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    *Chicken Test for Doneness (per Washington Fryer Commission)
    No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180¡F, and boneless chicken should be cooked to 165¡F.
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    Reader's Comments: This dish is delightful - I left out the dried apricots, but added extra garlic cloves and red chillies in for an extra kick. I also increased the amount of soy sauce, as it turns the chicken into an appealing dark golden brown colour when it's done.

    When I make this again I may put in some dried pequin chiles for a little more zip, but it really is wonderful on its own!!

 

 

 

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