- 4 chicken breasts, boneless and skinned
- One-fourth cup low-calorie or low-sugar apricot jam
- 2 tablespoons Dijon mustard
- One-eighth teaspoon cayenne
- Preheat oven to 350 degrees.
- Put the chicken breasts in a small baking dish. Combine the apricot jam, mustard and cayenne in a small bowl. Pour or spoon the jam mixture over the chicken. Cover loosely with foil and bake until the juices run clear, 20 to 30 minutes.