1/4 cup apple jelly
2 tbsp white balsamic vinegar
6 bone-in chicken breast halves, about 5 lbs.
1/3 cup packed fresh basil leaves
3 thinly sliced garlic cloves
1 lg lemon, thinly sliced
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 375°F.

In bowl, combine apple jelly and vinegar, reserve. with fingers, carefully separate skin from chicken without detaching. Dividing evenly, layer basil, garlic, and lemon slices over meat, under skin. Smooth skin over filling.

Sprinkle with salt and pepper. Place chicken breasts in shallow roasting pan.

Roast 45-50 minutes or until no longer pink inside. Brush with jelly mix several times during last 10 minutes of cook time.

Submitted by: Sherry Monfils