Categories: Poultry- Chicken

Ingredients

• 6 boned and skinned chicken breast halves (about 2 lb. total), rinsed
• 1 cup apricot jam
• 2 Tbsp. firmly packed brown sugar
• 2 Tbsp. prepared horseradish
• 2 Tbsp. minced fresh ginger
• 2 Tbsp. grated orange peel
• 1/4 cup orange juice

Directions

1. Cover 36 slender wooden skewers with water and let soak at least 30 minutes or up to 2 hours.

2. Cut each breast lengthwise into 6 equal slices, then weave each onto a skewer. Lay pieces on a rack in a 10 × 15-inch baking pan (or rack of a broiler pan), with chicken in center of pan. If made ahead, cover and chill up to 6 hours.

3. In a 1 to 1 1`/2 quart pan, combine jam, sugar, horseradish, ginger, orange peel, and orange juice. Stir over medium-high heat until jam melts. Use the sauce warm or let stand up to 6 hours, covered; reheat to continue.

4. Brush chicken with sauce. Broil 6 inches from heat until meat browns slightly, about 4 minutes; baste twice with sauce. Turn chicken over; baste again. Broil just until meat is no longer pink in center of thickest part (cut to test), 3 to 4 minutes longer. Baste chicken and put on a platter.

5. makes 36 pieces

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