1 (8-10 oz.) jar apricot preserves

 

 

Pour over skinned chicken pieces.   Bake a t 350 degrees for 1 1/2 hours.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- OVEN BAKED BARBECUE CH I C KEN

 

 

 

In a saucepan melt 2 tablespoons butter.   Add 2 cloves of garlic, crushed. Cook 4-5 minutes.   Add: 1 c. catsup

2/3 c. chili sauce

4 tbsp. brown sugar

4 tbsp. chopped onion

2 tbsp. Worcestershire sauce

2 tbsp. prepared mustard

2 tsp. celery seed

1/2 tsp. salt

Dash of Tabasco (o p tional)

6 thin slices of lem o n

 

 

Bring to a boil.   Place chicken in a sh a llow pan.   Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basti n g often with s auce.   Alternative method:   Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- GINGER PEACHY CHICKEN

 

 

 

2 lg. chicken breasts, split

1 (18 oz.) can peach halves

2 tsp. honey


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