Apricot-Glazed Chicken
- 4 boneless skinless chicken breasts, spread open and laid flattish (butterfly them if you're feeling especially time-rich)
- 4 tablespoons butter
- 12 cup apricot preserves, approx 1/3 jar (or 1/2 cup reconstituted dried fruits, soaked in water or juice, your choice)
- 12 ounces chicken flavor stuffing mix, i.e. 2 packages, to be prepared per package directions
- Preheat your oven to 350F
- In a saucepan, melt 3 tablespoons of butter.
- When the butter is melted, add most of the preserves (or the dried fruit) reserving about 2 tablespoons for later.
- Stir the preserves/fruit into the melted butter until it's well blended.
- Lay the chicken breasts flat into a 9x13 Pyrex pan.
- Spread the preserve&butter mixture over the chicken, coating the top surface well, let it slide down about the chicken if it goes that way.
- Dot the chicken with the leftover butter, and place the pan into the oven.
- Cook for 30 minutes (20 if you decided to butterfly) At the timer buzz, check the chicken.
- Chicken should be mostly cooked, but not yet done; the edges will appear "crisp", but the liquids may not be completely clear.
- Set the timer for another 15-20, depending on how done the chicken looks and start making your stuffing/dressing according to the package instructions; it should be wet not dry.
- At about 5 - 10 minutes before the chicken is done (which will be about as the stuffing is ready to "set" for a while) pull the pan out of the oven.
- Pick up the cooked chicken (I usually pile it all on one side of the pan, no need to dirty an additional plate), and stir the juices and the butter/preserve mixture together in the pan.
- Gently layer the stuffing into the bottom of the pan, and lay the chicken back on top of the stuffing.
- Sprinkle the reserved preserves (or reconstituted fruit) on top of the stuffing and put the pan back into the oven.
chicken breasts, butter, apricot preserves, chicken flavor
Taken from www.food.com/recipe/apricot-glazed-chicken-189147 (may not work)