Crispy Apricot Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 6 tablespoons butter, melted, divided
• 1 cup biscuit/baking mix
• 1 tablespoon minced fresh parsley
• 1 tablespoon canola oil
• 1/4 cup apricot preserves
• 2 tablespoons orange juice

1. Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.
2. In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.
3. Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.

chicken breast halves, butter, biscuitbaking mix, parsley, canola oil, apricot preserves, orange juice

Taken from www.tasteofhome.com/recipes/crispy-apricot-chicken/ (may not work)