4 chicken breasts cut in half, lengthwise (like you would butterfly them cut all the way through)
3/4 jar apricot preserves
6-8 springs rosemary
salt, pepper and garlic powder to taste
broth from pan, after cooking
remaining jar of preserves
1 garlic clove, minced or pressed
1 tablespoon gmo free corn starch
Pre-heat oven to 375. Layer chicken breast in a baking dish sprayed with olive oil (I use a Misto), sprinkle with salt, pepper and then generously with garlic powder. (If you don’t want to use garlic powder you can mix a garlic clove into the preserves before spreading onto the chicken). Spread apricot preserves over the chicken and then layer on rosemary sprigs.
Bake for 30-40 minutes on 375 (depending on your oven, amount of chicken, etc). Let cool slightly, serve with your favorite sides and enjoy!
*If you’d like to make a sauce to go over the chicken, drain the broth that will be in the pan after you have finished baking the chicken into a bowl. In the apricot jar mix the remaining preserves with 1 tablespoon corn starch and a minced garlic clove. Stir until completely dissolved and then whisk into the bowl with the chicken broth. Heat this mixture to a boil, stirring constantly, remove from heat and serve with chicken.