4 Servings 30 min Cook
2 0 Tbsp Dry Taco Seasoning Mix
1/2 Cup Apricot Jam
1 1/2 Cup Salsa
4 Thigh, bone removed Chicken Thigh
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
Recipe works with any type of chicken pieces.
Feel free to use more apricot jam, as the original recipe calls for a little more, but the actual calories are lower because you probably won't eat all of the jam.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
Place the Bag on a refrigerator shelf to thaw.
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
