Apricot Chicken Thighs

Directions

Combine all but chicken and dried apricots. Mix well, set aside.

Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12×8×2 inch baking dish . Pour reserved apricot nectar mixture over chicken.

Cover and bake at 350℉ for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender.

Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately.

PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8½ g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium.