And to be honest, I was fairly pleased with the result. Actually, I would have preferred more apricot flavor; so next time I make this I will either pound the chicken thinner so as to make the chicken to glaze ratio smaller, or just save some extra sauce to serve alongside. If you use thinner pieces of chicken, make sure to adjust the cooking time so you don't overcook it.
Makes 4 servings
1/4 cup apricot jam
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breast halves (about 6 ounces each)
coarse salt and ground pepper
Heat broiler to high, with rack set 4 inches from heat. In small bowl, stir together jam and red pepper flakes; set glaze aside.