Baked Apricot Rosemary Chicken

I love cooking with apricot preserves. Seriously. They make an amazing marinade or sauce base. Something I've learned over time is that Apricot, Rosemary and Garlic are flavors meant to go together. Now, it is a very distinct flavor and some may not like it - but around this house...we love it. I have lots of different variations that I use this combination for and will share different recipes over time. Here is a pretty simple recipe to start with. Not only is it full of flavor, it's healthy too.

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.