2 Large, whole chicken breasts, halved, boned and skinned
2 Oranges, sliced in half
2 Lemons, sliced in half
2 Limes, sliced in half
1 tblsp. seasoned salt
1 tblsp. seasoned pepper
1 can (12 ounces) apricot halves, drained
2 tblsp. brown sugar
1 tblsp. butter or margarine
Dash of ground nutmeg
Mint leaves (garnish)
In 13x9x2-inch glass baking dish, place chicken. Squeeze juice from one half of each orange, lemon and lime over chicken. Thinly slice and set aside remaining citrus fruit halves for garnish. Sprinkle Seasoned Salt and Seasoned Pepper evenly over chicken. Cover and bake in 400 degree oven 30 minutes.
While chicken is baking, prepare glaze. In blender, process apricot halves. In small saucepan, combine processed apricots, brown sugar, butter and nutmeg. Heat until bubbles appear. Reduce heat; cover and simmer 5 minutes, stirring once or twice. Pour glaze over chicken breasts and bake, uncovered, an additional 10 minutes.
Presentation: Top with citrus slices and mint leaves. Perfect with sauteed bell peppers, black beans and rice.