We went to visit our daughter this weekend and had a cook-out with those great turkey burgers I had posted. But while we were there, she had me taste a chicken dish she had prepared the night before for her family. Now let me tell you, it was tasty and moreover, when she told me how she made it, I thought it would be a perfect easy weeknight meal. She had gotten this recipe quite awhile ago from a friend. Rhonda has a large circle of friends, and this one made a meal for her family after our grandson (who is now 2!) had been born. She recently came across the recipe and made it with some yellow rice and steamed green beans that were quickly sauteed with some fresh garlic. I have to say that the combination of ingredients is odd, but it is really good. Rachael Ray has a recipe for apricot chicken, but I think this is easier and it does use fewer ingredients. This is a recipe that I will use from time to time when I have to make a meal for someone or just as a weeknight supper. It has a delicious sauce that would be perfect over mashed potatoes as well. My other idea is to cut the chicken in cubes for kebobs and marinate them in the mayo mixture. Keep some aside before marinating and you will have a nice glaze to brush over the chicken while it is on the grill.
Can be easily doubled or tripled and would be good for a buffet.

Quick Apricot Chicken
1-1/2 lbs. chicken tenders
1/2 cup apricot jam (use the low sugar or all fruit for calorie savings)
1/2 cup Hellman's Canola Mayonnaise
1 Tbsp. Lipton Onion Soup Mix
Salt and pepper
Mix the jam, mayonnaise and dry soup mix together.
Lay the chicken tenders in a baking dish that has been sprayed with PAM.
Sprinkle chicken with salt and pepper and pour the mayo/jam mixture over the chicken.
Place in a preheated 375 degree oven for 20 minutes or until chicken is done through. Serves 4.