Apricot Chicken Breasts
¼ C finely chopped onion
1 T vegetable or safflower oil
2 cloves minced garlic (or a bit more, if you like)
3 T walnut oil
1 C apricot preserves
the juice of one lemon
6 drops hot pepper sauce
1 ½ T Worcestershire sauce
salt and pepper to taste
up to 6 skinless, boneless
en breasts.
In a saucepan, brown the chopped onion in the vegetable oil. Remove from heat and let
. Add the remaining ingredients except for the
en and mix well. Pour the marinade into a gallon baggie or other largish container and add the
en. Marinate in the refrigerator for four hours.
Remove the
en from the marinade and grill over low coals until done. Bring the remaining marinade to a boil and boil for at least 10 minutes to serve as a dipping sauce.
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