| Spicy Apricot Chicken
6 skinless, split chicken breast
1 tablespoon of vegetable oil
1 clove garlic, minced
1 jar of Chicken Tonight Cooking Sauce for Chicken — Sweet and Sour
1/3 cup of apricot preserves
1 tablespoon of Dijon mustard
1/2 cup of chopped dried apricots
1/4 teaspoon of crushed red pepper
Hot cooked rice |
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In a large skillet, thoroughly brown chicken on all sides in vegetable oil. Add garlic; sauté lightly. Drain the fat. In a medium bowl, combine sauce with apricot preserves, Dijon mustard, dried apricots and crushed red pepper. Evenly pour over chicken in skillet. Simmer, covered, 45 minutes over low heat, or until chicken is thoroughly cooked. Serve over hot, cooked rice.
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