• 3  apricots, diced
• 4 whole dried apricots, finely chopped
• 1 whole shallot, finely diced
• 1 1/2 cup vegetable broth
• 1 cup water
• 2 tbsp white vinegar or apple cider vinegar
• 2 tbsp sugar
• 2 tbsp of apple sauce
• 1 tsp all spice
• 1 whole bay leaf
• 1/2 tsp salt
• 1/2 tsp paprika
• 1 tsp orange zest

• 4 Chicken Breasts
• 1 tsp thyme
• 1 tsp rosemary
• salt and pepper to taste

In a sauce pan, add diced apricots, chopped dried apricots, shallot, vegetable broth, water and vinegar. Bring to a boil. Add sugar, applesauce and remaining spices (you can substitute the applesauce and sugar for 1/3 cup of molasses). Cook over medium heat stirring often until sugar is dissolved. Simmer on low for 5-7 minutes. Remove from heat and remove bay leaf. Brush glaze on chicken breast and season with thyme, rosemary and salt/pepper to taste. Heat oven to 365 and cook for 25-30 minutes (depending on thickness of breast). The temperature of the chicken should be 165 degrees. For infants, puree until desired consistency it met.

A serving size is half chicken breast for toddlers, makes 8 half chicken breast servings.

Serve with Apricot Wild Rice

Recipe Yields: 8 Servings

Freeze unused portions for future meals.

Storage Time: 3 months in the freezer