Piquant Apricot Chicken

By michaelmeiner

Ingredients

• 4 boneless skinless chicken breast
• 2/3 cup apricot preserves
• 3 Tablespoons chili sauce or ketchup
• 2 teaspoons dijon mustard
• 5 or 6 tabasco sauce
• 3/4 cup cornflake crumbs or bread crumbs
• salt and pepper

Details

Servings 4

Preparation

Step 1

Cut chicken into 1" pieces. Heat apricot preserves until melted. Combine with chili sauce, mustard, tabasco; mix well. Divide mixture into 2 separate bowls. Use one bowl as a sauce for the baked chicken. Use remaining sauce to coat the uncooked chicken. Season crumbs with salt and pepper to taste

Dip chicken first in sauce, then in seasoned crumbs. Arrange in a single layer on baking sheet. Preheat oven to 400. Bake chicken 6 to 8 min. Turn pieces over and bake 6 to 8 minutes longer, until crisp and golden.