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    from "Real SimpleŽ magazine"

    Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.

    Hands-on time: 10 minutes
    Total time: 1 hour, 20 minutes

    Makes 4 servings

    1 tablespoon olive oil
    2 cloves garlic, thinly sliced
    1 28-ounce can diced tomatoes, drained
    1/3 cup apricot jam or preserves
    1 tablespoon balsamic vinegar
    2 1/2 teaspoons kosher salt
    3/4 teaspoon black pepper
    1 4-pound chicken, cut into pieces

    Print recipe

    Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes. Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.
    Heat oven to 400° F.
    Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.
    CALORIES 738(56% from fat); FAT 46g (sat 13g); SUGAR 16g; PROTEIN 53g; CHOLESTEROL 207mg; SODIUM 1398mg; FIBER 2g; CARBOHYDRATE 28g

    Make it Kosher Use Heritage
    Product nutrition and information
     Quantity Ingredients Est.Price
      Muir Glen Organic Diced Tomatoes - $2.69/ea
      Polaner Sugar Free Apricot Jam - $3.99/ea
      Boneless Skinless Chicken Breast, Family Pack, Raised Without Antibiotics - $3.99/lb
     7-8 pc/pk
      Garlic - $3.99/lb
     Farm Fresh, Med
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Monari Green Label Balsamic Vinegar - $4.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
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