Apricot Orange Glazed Chicken
|Boneless skinless chicken breast halves||6|
|Apricot jam||1 Cup (16 tbs)|
|Prepared horseradish||2 Tablespoon|
|Minced fresh ginger||2 Tablespoon|
|Grated orange peel||2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs) (For Soak)|
Rinse chicken and pat dry.
Cut each piece length-wise into 6 equal slices, then weave each slice onto a skewer.
Place skewers on a lightly greased rack in a broiling pan.
In a 1- to 1 1/2-quart pan, combine jam, horseradish, ginger, orange peel, sugar, and orange juice.
Stir over medium-high heat until jam is melted; keep mixture warm.
Brush chicken with some of the jam mixture.
Broil 6 inches below heat, turning once and brushing 2 or 3 times with remaining jam mixture, until meat in thickest part is no longer pink; cut to test (about 8 minutes).
Brush with any remaining jam mixture,