Simply combine apricot jam, vinegar, and brown sugar to make the sauce, pour over chicken and bake. Serve with rice and a mixed green salad if desired.
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6 skinless, boneless chicken breast fillets
280g (10 oz) apricot conserve or jam, such as Bonne Maman Apricot Compote
1 tablespoon white wine vinegar
1 tablespoon dark brown muscavado sugar
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Method Prep:5min › Cook:50min › Ready in:55min
Preheat oven to 180 C / Gas mark 4.
Place the chicken breasts in a 23x33 cm (9x13 in) baking dish. Combine the apricot preserves, vinegar and sugar. Pour the preserve mixture over the chicken, cover and bake for 40 minutes. Remove cover and bake for 10 more minutes.