Baked Apricot Chicken from Marcia Campbell

Baked Apricot Chicken

From Marcia Gottschalk

1 ½ cup apricot jam

½ cup good chili sauce

2 tbs. soy sauce

2 tbs. honey

1/3 cup white wine (optional)

¼ tsp. ground ginger

1 cup dried apricots

Combine all ingredients in a saucepan until well blended.  Pour over 4 skinless, boneless chicken breasts.  Bake at 375 for 1 hour, basting occasionally.  Add dried apricots during the last half hour.  Serve over brown rice or pasta.