"Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. —Sonya Labbe, West Hollywood, California..."
INGREDIENTS
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1/3 cup apricot preserves
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1/4 cup chili sauce
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1 tablespoon hot mustard
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1/4 teaspoon salt
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1/8 teaspoon pepper
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4 boneless skinless chicken breast halves (4 ounces each)