- 4–6 boneless breast chicken halves (about 2 pounds)
- ¼ cup (½ stick) Challenge Butter
- 1 Tablespoons Dijon-style mustard
- ½ cup apricot preserves
- ⅛ teaspoon red pepper
1Melt butter and whisk in mustard, apricot preserves, and red pepper. (Sauce may be prepared ahead of time and refrigerated. Warm slightly and whisk to a smooth consistency before serving.)
2Grill or broil chicken until browned. (Parboil or microwave chicken to shorten cooking time, if desired.) Chicken is done when juices run clear and it is no longer pink inside.
3Use about half the sauce to baste frequently during final cooking stage. Serve chicken hot accompanied by remaining sauce.