Baked Apricot Rosemary Chicken
3-4 Chicken Breast
1/2 cup Apricot Preserves, divided
1-2 sprigs fresh Rosemary, chopped
1 garlic clove, minced
1 tsp chicken bouillon
garlic powder, salt and pepper
Spray a baking dish with cooking spray. Sprinkle chicken with garlic powder, salt and pepper and place in the pan. Sprinkle chicken with 3/4 chopped rosemary. Heat 1/4 cup preserves in the microwave for 30 seconds and pour evenly over chicken.Bake covered for 45 minutes on 350. Combine remaining preserves, rosemary, bouillon and minced garlic and heat one minute. Drizzle sauce over baked chicken. Serve with steamed veggies and potatoes or rice.