Apricot Chicken

• 14 oz can of apricot halves in juice
• 1/2 teaspoon grated gingerroot
• 2 tablespoons chilli sauce
• 3 tablespoons honey
• 1 tablespoons soy sauce
• 6 boneless and skinless chicken breasts in halves

Drain apricot juice into a small bowl and put the fruit aside. Add gingerroot, chilli sauce, honey and soy sauce to juice. Stir well.

Put chicken and juice mixture into a sealable plastic bag. Marinate for a few hours or overnight in refrigerator, turning occasionally to coat the chicken.

Lightly grease a 2 litre casserole dish. Lay chicken in bottom. Bake at 350 degrees for 20 minutes. Pour marinade into small saucepan and boil for 4 minutes to reduce and thicken sauce. Brush some sauce over chicken and bake for 20 minutes. Arrange reserved apricot halves over chicken. Drizzle the remaining sauce over all and bake for another 10 minutes until apricots are hot.