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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I created this recipe to serve at the wedding dinner for the pastor of our church. After experimenting with a lot of chicken dishes, I finally hit on a winner. The bride and groom were pleased. -Claudette Mogle, Federal Way, Washington Ingredients:
2 boneless skinless chicken breast halves |
3 tablespoons chopped dried apricots |
3 tablespoons chopped dried cranberries |
3 tablespoons chopped pitted dried plums |
1/2 cup apricot preserves |
1 teaspoon lemon juice |
Directions:
1. Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish.
2. In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm.
3. Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce. Yield: 2 servings.
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