Ingredients:
4 boneless skinless chicken breasts
3 cloves garlic, pressed or minced
3 tablespoons apricot preserves
2 teaspoons Dijon mustard
Directions:
Cut chicken into 1 inch pieces.
Combine garlic, preserves& mustard.
Add chicken& marinate for at least 1 hour.
Thread onto skewers and grill until chicken is no longer pink in the middle.
I usually make another double batch of the marinade& use part as a baste on the chicken while grilling.
Serve the remaining marinade on the side as a dip for the grilled chicken.
I serve this with Almond pilaf.
(This was part of a recipe for a Near East rice ad).
Servings: 4
Time preparation: 10 min.
Time total: 25 min.