(Based on a Recipe from a Betty Crocker Cookbook)
2/3 cup water
18 oz Apricot Preserves
1 TBSP Ground Ginger
2 TBSP Worcestershire sauce
Pour water into blender add remaining ingredients and puree.
Pour into medium sauce pan. Warm. Pour over grilled chicken. You can glaze the chicken with a little bit of sauce on the last 2 turns you make on the grill.
Alternate: In large skillet heat 2 TBSP oil, cook chicken until no longer pink. Pour puree over chicken and warm sauce.
Serve with chicken rice, *Easy Rice Pilaf, or brown rice and some steamed broccoli or peas.
* the above link is no longer available, but the recipe here is close.
See the one I use below:
Quick Rice Pilaf
Recipe from Mel @ mykitchencafe
tablespoon canola oil
1 small onion, finely diced
1 cup angel hair pasta, broken into 1/2-inch pieces
1 cup rice
2 cups chicken broth (or make some with boullion cubes)
Seasonings to taste (1 tsp of chili powder, curry, garlic salt, etc.)
Brown onions, rice and angel hair pasta in the oil over medium-high heat. Cook until spaghetti is lightly browned. Add chicken stock (note: if you use jasmine rice, increase chicken stock to 2 1/2 cups instead of 2 cups) and seasonings and bring to a boil. Lower heat and simmer for 20 minutes. Fluff and serve.