- 4 chicken breasts, boneless and skinned
- One-fourth cup plus 1 tablespoon apricot jam
- 2 tablespoons Dijon mustard
- One-eighth teaspoon cayenne, or more to taste
Preheat oven to 350 degrees.
Put the chicken breasts in a small baking dish. Combine the apricot jam, mustard and cayenne in a small bowl. Pour or spoon the jam mixture over the chicken. Cover loosely with foil and bake until the juices run clear, 25 to 35 minutes, depending on the size of the breasts.