Apricot Chicken

• 4 skinless chicken breasts (can use thighs or mixture or each)
• 1 small red chili pepper, finely diced (can be omitted)
• 4 ounces apricot jam
• 12 teaspoon chili powder
• 14 teaspoon black pepper

1. Preheat oven to 375F.
2. Season both sides of chicken with chili powder and place in 13x9 baking dish.
3. Set aside.
4. In a small saucepan, mix 1/2 jar of apricot jam, finely diced pepper, and black pepper.
5. Heat over medium to med-high heat until jam begins to become more liquid (about 3 min.
6. ), stirring occasionally.
7. Remove from heat and baste chicken with half of sauce.
8. Bake for 25-30 minutes uncovered.
9. Rebaste chicken with remaining sauce and bake for an additional 10 minutes or until chicken is done.
10. Depending on how much sauce you like, you can adjust according to preferences.
11. Serve warm with rice and green beans.

chicken breasts, red chili pepper, apricot, chili powder, black pepper

Taken from www.food.com/recipe/apricot-chicken-288981 (may not work)