When I was living with my grandpa in my mid-twenties and his doctor told him to go on a low-sodium diet, I was looking for main dishes that my grandpa might enjoy. I knew he liked Olive Garden’s Apricot Chicken, and I found a recipe that was supposed to be a copycat. Over the years I’ve updated and improved it so the chicken has more flavor and the sauce isn’t as runny.
If you’re making this gluten free, this is naturally gluten free–just make sure to use a new jar of jam or one dedicated gluten free so there aren’t any crumbs from previous sandwiches.
Make it a meal with:
- Garlic Spaghetti or Risotto
- Green Beans
- Berries
Apricot Chicken
In a real hurry, skip the sauce and just spread jam over the chicken, letting it melt slightly.
Ingredients
- 4 Chicken Breasts
- Onion Powder
- Garlic Powder
- Italian Seasoning
- 1 tsp. Members Mark Chicken Base
- ½ c. Pineapple Apricot Jam
- Salt to taste
Directions
Sprinkle chicken with onion powder and garlic powder, then Italian seasoning on top and bake for 30 minutes at 375° or until the chicken’s internal temperature reaches 165°. In a pan on medium heat on the stove, heat the chicken base mixed in the jam. Boil until sauce thickens. Salt to taste. Spoon over baked chicken.
Mitchell Meals 