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Apricot Chile Chicken Recipe

3 pounds
1 – 12 ounce jar
1 – 12 ounce jar
1 envelope
1/8 teaspoon
chicken breast, skinless
apricot pineapple jam
chile sauce
onion soup mix
pepper

 

Oven Temp: 350°
Recipe Cooking Time: 45 to 60 minutes
Pan Type: 9" x 13" roaster pan


Apricot Chile Chicken Directions

Preheat Oven.

Layer chicken breast in the bottom of the pan.
Place in the oven and bake for 30 minutes.
In a medium bowl combine the apricot pineapple jam, chile sauce and the dry onion soup mix.
Mix well.
Remove chicken from the oven and drain off all of the juices. Sprinkle chicken breast with the pepper.
Pour sauce evenly over the top of the chicken and return to the oven.
Continue to bake for the allotted time or until done.
Remove apricot chile chicken from oven and serve with your favorite vegetable and potato.

Recipe Serves About: 4


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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