Reviewed: May 6, 2012

This one is really good. I've used chicken breasts with this also. Thanks for the recipe!

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Reviewer:

JACKROX

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

Reviewed: Apr. 29, 2012

This was amazing ... and not difficult at all. We will be having this again!

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Reviewer:

Bad Spotted Dog

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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Mar. 1, 2012

Pretty tasty stuff, be careful not to burn the jelly! Will make again - will add jelly late as a type of salsa next time rather than cook with it.

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Reviewer:

Trey's Mumma

Cooking Level: Beginning

Reviewed: Jan. 30, 2012

Very yummy!! As someone pointed out, the apricot jam is more chunky then smooth, making it hard to spread. If you have a blender, or something like it, I put it in that and blended to make a smooth paste. Did wonders and tasted awesome! Served with sweet potatoes and sugar snap peas.

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Reviewer:

grabbin_life84

Cooking Level: Expert

Home Town: Lebanon, Tennessee, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 21, 2012

Added a 1/4 t. ground cayenne pepper and a pinch of red pepper flakes. Sweet and heat! This is a good recipe!

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Reviewer:

KS21

Cooking Level: Intermediate

Reviewed: Nov. 4, 2011

This is a super easy and delicious dish! Served mine with a side of green beans and pecan wild rice.

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Reviewer:

elysian27

Cooking Level: Intermediate

Home Town: Emory, Texas, USA

Living In: Saint Martinville, Louisiana, USA

Reviewed: Sep. 26, 2011

The BEST recipe I've ever tryed here! I did not expect to be as delicious as it was! I used town house crakers and 2 chicken breasts, and followed the recipe. I cooked the first side for 15 min, flipped and the other side for 20 min (it was not done in 15). Then I broiled with the preserves for 4 minutes. I served with brocoli and rice. I wish I has some sauce to put on the sides.

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Reviewer:

Susana

Cooking Level: Beginning

Living In: Norwich, Connecticut, USA

Reviewed: Aug. 16, 2011

Godd +++

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Reviewer:

Baker Ray

Reviewed: Jul. 10, 2011

This recipe is delicious just the way it is - and it is really as simple as it looks. This was voted into the family rotation.

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Reviewer:

Leanne

Reviewed: Feb. 9, 2011

Thought it was really good. The only thing to be careful with is that the apricot preserves are more jelly-like and less chunky. The chunks made it a bit hard to spread over the chicken, but it was still tasty.

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