More Rock'n Chicken...get it?

No, you are not having deja vu--last nights meal looks very similar! Yepper--this one beats the Moroccan chicken all right. Mmmmm....and just as easy. Rich, sweet, and tangy sauce. Well the family pack of chicken is gone now, so come back soon for a bird free recipe.

Apricot-Balsamic-Glazed Chicken


1/2 cup apple juice or cider
1/4 cup apricot preserves
1/4 cup aged balsamic vinegar
Extra-virgin olive oil, for drizzling
4 chicken breast halves
Salt and pepper

1. Preheat a grill to medium-high. In a medium saucepan, bring the juice, preserves and vinegar to a boil. Lower the heat and cook until thick and syrupy, 7 to 8 minutes.
2. Drizzle olive oil all over the chicken and season with salt and pepper. Grill until cooked through, 6 minutes on each side.
3. Brush the chicken with the apricot glaze and serve.

SERVES 4

From Every Day with Rachael Ray September 2008