* Apricot Jam Glazed Chicken
Bonne Maman Apricot Preserves, 13oz. THUMBNAIL
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Jidori Bone In Chicken Breast, 3/4lb. THUMBNAIL
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Morton & Bassett Red Chili Flakes, 1.3oz. THUMBNAIL
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San-J Organic Shoyu Soy Sauce, 10oz. THUMBNAIL
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Woodstock Organic Dijon Mustard, 8 oz. THUMBNAIL
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Lundberg California White Basmati Rice, 32oz. THUMBNAIL
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Apricot Jam Glazed Chicken
  • 4 bone-in, skin-on chicken breasts
  • 1 -12 oz. jar Mark & Stephen's Apricot Jam with Brandy
  • 1/2 tsp red chili flakes
  • 2 TB shoyu or soy sauce
  • 1 TB Dijon mustard
  • 2 TB unsalted butter, melted
  • 2 TB finely chopped fresh rosemary
  • 1/2 tsp fresh ground black pepper


Combine jam, chili flakes, shoyu, mustard, melted butter, rosemary and pepper in a baking dish. Add chicken to marinade and turn to coat well. Cover and refrigerate for at least 6 hours.

At least 20 minutes prior to cooking, remove chicken from refrigerator and preheat oven to 400 degrees. Bake for 45 minutes or until cooked through and browned on top.  Allow to sit for 10 minutes before serving, turning breasts over and back again to glaze.  Delicious over rice and a side of green beans. Serves 4-6. (Adapted from Pamela Salzman)

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