Garlic, Apricot Rosemary Grilled Chicken Breast

• 4 boneless skinless chicken breast halves (4 to 6 oz. each)
• 3/4 cup apricot jam
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh minced garlic
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 4 thin slices fresh lemon Safeway 4 ct For $5.00 thru 02/09
• 2 sheets (12x18 inches each) Reynolds Wrap Heavy Duty Aluminum Foil

1. Step 1: PREHEAT grill to medium-high or oven to 450F.
2. Step 2: PLACE jam, olive oil, garlic, rosemary, salt, pepper and garlic salt into a small bowl until combined.
3. Step 3: CENTER two chicken breast halves on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
4. Step 4: SPOON 1/4 of the apricot sauce over each piece of chicken and lay 2 slices of lemon on top.
5. Step 5: BRING up foil sides.
6. Double fold top and ends to seal packet, leaving room for heat circulation inside.
7. Repeat to make two packets.
8. Step 6: GRILL 12 to 15 minutes in covered grill on a baking sheet until chicken reaches 170F on meat thermometer.
9. Step 7: OPEN packets carefully, allowing steam to escape, by cutting along top fold with sharp knife and serve.

chicken breast halves, apricot jam, extra virgin olive oil, garlic, rosemary, kosher salt, freshly ground black pepper, garlic salt, thin slices fresh lemon, aluminum

Taken from www.kraftrecipes.com/recipes/garlic-apricot-rosemary-grilled-chicken-breast-182322.aspx (may not work)