Ingredients:
- 60 boneless, skinless chicken breasts
- 2 cups flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 8 jars apricot preserves
- 4 cups brown sugar
- 12 oz. can frozen orange juice, thawed
- 3 Tbsp. dijon mustard, or to taste
Directions:
- Preheat oven to 350 F.
- In a large bowl, add flour, salt and pepper. Repeat mixture as needed for coating chicken.
- In a large skillet, add 2 tablespoons of oil and warm over medium heat.
- Place chicken breast into flour mixture and then brown on both sides, 4 minutes each side.
- Put chicken into a non-stick sprayed baking dish, about 20 pieces to a 10-by-15-inch dish.
- Mix remaining ingredients in a large bowl and divide among chicken.
- Bake 2 hours or until chicken has reached 165 F.
