APRICOT CHICKEN

1/2 cup Simply Fruit Apricot
2 tbsp soy sauce
1 tbsp lemon juice
1/4 cup minced onion
1 tbsp chopped parsley
1/8 tsp oregano
1 2-lb chicken, cut into serving pieces

In a mixing bowl, combine apricot spread, soy sauce, lemon juice, onion, parsley and oregano; set aside 1/4 cup of mixture for basting. Add chicken pieces (skinned, if desired) to remaining sauce and turn several times, coating pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times. Remove from sauce and place in a single layer in pan. Bake, uncovered, in a 375 degree oven 45 to 50 minutes, or until chicken is tender and lightly browned. Brush with reserved sauce several times during cooking.

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