Pork with Chili Apricot Glaze

Pork with Chili Apricot Glaze

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1/4 cup apricot preserves

Thai chili paste to taste

1 tablespoon sweet hot- mustard

1 tablespoon water

1 inch thick pork filets, 1 1/2 lbs total

Combine apricot preserves, water, mustard and chili paste and heat until heated through. Trim away any fat from the pork and place on a broiler pan. Broil for 8 minutes. Turn pork and brush glaze and return to broiler another 8-12 minutes until pork is slightly pink in the center and juices run clear. Spoon any remaining glaze onto pork.

Apricot Chicken

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6 skinless, boneless chicken breast halves

1 1/2 (1 ounce) packages dry onion soup mix

1 (10 fluid ounce) bottle Russian-style salad dressing

1 cup apricot preserves

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.

Cover dish and bake for 1 hour in preheated oven.