Ingredients
- 32 ounces canned apricot halves
- 1 cup apricot preserves
- 2 teaspoons Dijon mustard
- 1/4 cup sherry
- 2 teaspoons fresh chopped rosemary
- 3/4 teaspoon pepper
- 8 boneless skinless chicken breast
- 1 tablespoon olive oil
- paprika
Description
This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Nolan Estate In Fort Worth, Texas In 1990.
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