SUN-DRIED TOMATO AND APRICOT CHICKEN

Sun-Dried Tomato and Apricot Chicken image

Number Of Ingredients 9

1/2 cup orange juice
2 tablespoons balsamic vinegar
3 to 3 1/2 pounds cut-up broiler-fryer chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup orange marmalade
1 (8-ounce) jar sun-dried tomato in oil, drained
1 (6-ounce) package dried apricot
3 tablespoons packed brown sugar

Steps:

Heat oven to 375°. Mix orange juice and vinegar in ungreased rectangular pan, 13x9x2 inches. Arrange chicken, skin sides up, in pan. Spoon orange juice mixture over chicken. Sprinkle with salt and pepper. Spread marmalade over chicken. Bake uncovered 30 minutes. Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots around chicken toss with orange juice mixture. Sprinkle brown sugar over tomatoes and apricots. Bake uncovered 35 to 40 minutes, spooning orange juice mixture frequently over chicken, until juice of chicken is no longer pink when centers of thickest pieces are cut. (Cover pan loosely with aluminum foil when chicken begins to brown.)1 Serving: Calories 375 (Calories from Fat 110) Fat 12g (Saturated 4g) Cholesterol 85mg Sodium 270mg Carbohydrate 41g (Dietary Fiber 3g) Protein 29g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves