| 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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