Grilled chicken has become a staple go-to in my house. I can serve grilled chicken a variety of ways with an assortment of side vegetables or toppings. Over the years, I have become very creative with grilled chicken.
For an alternative, I found this recipe from Martha Stewart and omitted the red pepper flakes, and baked instead of broiling. The apricot glaze is very tasty and instead of grilled chicken, these chicken breasts bake in the oven and stay very moist and tasty. Much easier to make for a large crowd if needed to prepare in advance and then simply bake while visiting with your guests.
Here is how I prepared the chicken. Prepare these ingredients ahead of time: apricot jam in a bowl, skinless chicken breasts–thin sliced, salt and pepper to taste
Pre-heat the oven to 350 degrees. Prepare a sheet pan covered with tin foil. Place the chicken breasts on the pan and season to taste. Bake in the oven for 6 minutes. Remove from the oven and brush with the glaze of apricot jam. Bake another 8 minutes until the chicken is done. I used thin cut chicken breasts and this cooking time worked perfectly for this dish.
Enjoy and serve with any side dish or salad.