| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | Servings | |
INGREDIENTS
| 3 | Whole Chicken breasts , halved & skinned | |
| Salt and pepper to taste | ||
| 1 | Stick pareve margarine, melted | |
| 2 | ts | Horseradish |
| 1 | c | Apricot (or other) preserves |
INSTRUCTIONS
source: Naomi Sanders Season chicken breasts with salt, pepper, etc. and broil. After broiling, season with mixture of melted margarine, horseradish, and preserves. Bake at 300 degrees for 10 minutes, basting twice. Remaining glaze may be heated and brushed on before serving. Posted to JEWISH-FOOD digest V97 #084 by alotzkar@direct.ca (Al) on Mar 13, 1997
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