Yield: 4 servings

4 sm Whole boneless chicken  -breasts
1/2 c Apricot jam
2/3 c Apricot nectar, divided
1/2 ts Salt
1 c Fresh boysenberries, washed and dried
1/8 ts Ground white pepper
1/2 ts Ground ginger

Preheat oven to 325F. Remove skin from chicken breasts place in a shallow baking dish sprinkle with salt, pepper, and ginger. Spread each breast with 2 tbsp apricot jam pour half apricot nectar over. Roast breast 20 minutes, uncovered. Remove dish from oven pour remaining apricot nectar over top with berries return to ovencontinue roasting, beasting frequently with juices in pan, until chicken is glazed and cooked, about 25-35 minutes. To serve, remove chicken to warm plates pour pan juice over. Makes 4 servings.

** Blueberries can be substituted for boysenberries.

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