Apricot Chicken

• 2 -3 large boneless skinless chicken breasts
• 2 tablespoons Dijon mustard
• 2 teaspoons lemon pepper
• 1 (400 g) can apricot halves (in natural juice)
• 1 teaspoon chicken stock powder
• 2 tablespoons chopped fresh parsley

1. Cut chicken in half lengthways and spread each piece with mustard.
2. Place chicken in a single layer over the base of an ovenproof dish.
3. Sprinkle the lemon pepper over the chicken.
4. Drain the apricot halves, reserving the juice.
5. Mash apricots and place over chicken.
6. Mix reserved juice and chicken stock together.
7. Pour over chicken and cover.
8. Bake at 350F for 40-50 minutes (or until cooked through).
9. Serve with egg noodles or rice.
10. Sprinkle parsley over and serve.

chicken breasts, mustard, lemon pepper, apricot halves, chicken, parsley

Taken from www.food.com/recipe/apricot-chicken-14588 (may not work)