Ingredients
- 6 skinless, boneless chicken breast fillets
- 280g (10 oz) apricot conserve or jam, such as Bonne Maman Apricot Compote
- 1 tablespoon white wine vinegar
- 1 tablespoon dark brown muscavado sugar
Description
Simply Combine Apricot Jam, Vinegar, And Brown Sugar To Make The Sauce, Pour Over Chicken And Bake. Serve With Rice And A Mixed Green Salad If Desired.
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