Sticky Apricot Chicken

Sticky Apricot Chicken

Serves 2   3.½ pts per serving.

2x 150g skinless chicken breast fillets
2 tbsp apricot jam
1 tbsp tomato ketchup
1 tbsp lemon juice
1 tsp smooth mustard, dijon or english
salt
pinch cayenne pepper or chilli powder


1. Preheat the oven to Gas Mark 7/220c/fan 200c. Line a roasting tin with foil or baking parchment to stop the glaze sticking to the tin.
2. Lightly slash the chicken on both sides and place in the roasting tin.
3. Mix the jam with the ketchup, lemon juice and mustard then season with slad and a pinch of cayenne pepper or chilli powder. Brush half the glae over the chicken and roast for 10 mins.
4. Turn the chicken over and brush with the other half of the glaze. Cook for a further 10 mins until cooked through and deliciously sticky.
serve with broccoli and 150g new potatoes for additional 1.5pts