Apricot Rosemary Chicen Breasts Recipe


  • 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


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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