GLAZED CHICKEN 
2 1/2 lb. chicken thighs (about 8 thighs)
1/3 c. apricot or peach preserves
2 tbsp. soy sauce
1 tbsp. dry sherry or lemon juice
1 garlic clove, minced
1/2 tsp. ground ginger
2 tsp. minced green onion

1. Remove skin from chicken thighs. Arrange chicken in 12 x 8 inch baking dish. 2. In small bowl, combine preserves, soy sauce, dry sherry, and garlic. 3. Brush chicken with some preserve mixture Cook, covered with waxed paper, on high for 14 to 18 minutes until tender and juices run clear when tested with a knife; occasionally brush chicken with remaining preserve mixture and rearrange chicken halfway through cooking. Sprinkle with green onion. Makes 4 main dish servings. About 240 calories per serving.

 

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