CRANBERRY-APRICOT CHICKEN Makes 15 servings Source unknown
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Preheat over to 350 'F. 4 oz apricot spreadable fruit or preserves 1 Tbsp Dijon mustard 1/4 cup rice vinegar 1/4 cup firmly packed brown sugar 1/2 cup dried apricots, chopped 1/4 cup dried cranberries 1/4 cup butter, melted Mix all ingredients well. 3 boneless, skinless chicken breasts. Place chicken breasts between sheets of plastic wrap and pound until uniformly 1/2 inch thick. Cut into halves. Pour sauce over and bake for 20 to 25 minutes. Serve over rice.