4 skinless chicken breasts 1 large red chili pepper-finely chopped 1/2 jar apricot preserves Chili powder Fresh cracked black pepper

Preparation

Heat oven to 375 degrees. Place chicken breasts in a glass baking dish. Mix apricot preserves, chopped chili pepper, and cracked pepper–heat on the stove until warmed through. Sprinkle chicken with chili powder and baste with a light coating of apricot sauce. Bake for 35 minutes. Coat chicken with the rest of the sauce and bake for an additional 10 minutes or until chicken is done.