Crispy Apricot Chicken

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)

6 tablespoons butter, melted, divided

1 cup biscuit/baking mix

1 tablespoon minced fresh parsley

1 tablespoon canola oil

1/4 cup apricot preserves

2 tablespoons orange juice

Directions

Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.

In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink.

Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through. Yield: 4 servings.

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