Boneless skinless chicken breast halves (6 ounces each)
6 tablespoons butter, melted, divided
1 cup biscuit/baking mix
1 tablespoon minced fresh parsley
1 tablespoon canola oil
1/4 cup apricot preserves
2 tablespoons orange juice
Flatten chicken to 1/4-in. thickness; set aside.
Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley.
Dip chicken in butter, then coat with biscuit mixture.
In a large skillet, cook chicken in oil and remaining butter over medium heat for 9-10 minutes on each side or no longer pink.
Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.
Makes 4 servings
Tasteofhome.com
Originally published as Apricot Chicken in Simple & Delicious November/December 2007, p21
