Apricot Glazed Chicken
rec.food.cooking/LisaBeth/1996

This serves 8 but when I made 1/2 the recipe it was filling for 2 but we didn't have any left over (also depends upon the size of the chicken breasts you use)

4 whole chicken breasts, halved and skinned
2 teaspoons olive oil
1 clove garlic, minced
1/2 teaspoon lemon pepper
2 tablespoons lemon juice
10 dried apricots
3/4 cup orange juice
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/2 teaspoon ground ginger
(curly endive and more dried apricots for decoration)

In a small bowl, mix together the olive oil, garlic, lemon pepper and lemon juice. Brush onto chicken place in baking pan and bake 30 min at 350F.

Meanwhile, in a medium saucepan, place apricots and orange juice - bring to a boil. Reduce the heat and simmer about 15 min (or until the apricots are tender)

Stir in mustard, brown sugar and ginger - simmer 2 more minutes.

Place the apricot mixture in a blender and blend for about 30 seconds - or until finely minced.

Coat chicken with mixture and bake another 30 minutes (or until the chicken is done - a fork can be easily inserted into the breast).

Place chicken under broiler for 1 minute to slightly brown.

Remove from pan and place on serving plates. Garnish with endive and apricot halves.