Apricot-Mustard Glazed Chicken Breasts

seleach originally posted this recipe in What’s for Dinner February 2009.

Apricot-Mustard-Glazed Chicken Breasts

1 c apricot jam

1/2 c dijon mustard

1/2 c low-sodium chicken broth

8 spilt chicken breast halves, on the bone

salt  and pepper

2 tbsp butter, cut into pieces and softened

12 dried apricots cut into thin slivers

Preheat oven to 375*. In a small saucepan, stir together jam, mustard and broth. Bring to a boil over high heat, stirring occasionally. Reduce heat to med-low and cook, stirring, until jam has dissolved, about 3 min. Season chicken with salt and pepper. Divide and arrange in one flat layer in 2 large baking dishes. Pour jam mixture over chicken and turn to coat. Dot chicken with butter. Scatter apricots over chicken and bake, uncovered until chicken is lightly browned and cooked through about 1 hr. Turn and bast chicken often. Serve with the sauce from the dishes spooned over the top.