Apricot Roasted Chicken

From: LillyZackMom

On Jun 18, 2008

EXCELLENT! I had 3 lbs boneless skinless chicken breasts, so I doubled the recipe. The only changes I made were to NOT double the black pepper, and eliminate the red pepper & ginger. My picky picky picky 7YO son actually ate an entire half a breast without a peep of complaint! No higher compliment exists from him! Thanks for sharing!

From: NcMysteryShopper

On Dec 25, 2007

Fabulous and easy! This is a great chicken recipe. I used boneless skinless breast. The marinade gets really thin as it cooks and I was afraid the flavor was not going to permeate the breasts and the chicken did not have skin for it to stick to .... but was I ever wrong. When the breast were finished cooking I basted them and put them under the broiler for a few minutes. This is a great recipe that takes hardly any time at all to put together. It is extremely kid friendly as well. I used low sodium soy and vermouth! Thank you Parsley for a great dinner!

From: KLHquilts

On Oct 25, 2007

Very good! I needed a chicken dish that was fast, easy, and flavorful, and this fit the bill perfectly. I made the recipe pretty much as written, although I did use sherry instead of white wine (all I had on hand). I particularly liked the little bite that came from the red pepper flakes; I thought the balance of sweet and hot was perfect, and (unlike other reviewers) I wouldn't add more preserves. A definite keeper — thanks for posting this!

From: Megamommy8880

On Jun 12, 2007

Super good! Thank you so much!! My husband and I both agree that next time, I'm gonna use more preserves! It was so good! We did ours over rice. Yum yum! Thanks again!! Love, Meg