Apricot-Ginger Chicken

Last Sunday I stood looking at a bag of frozen chicken pieces and wondered what to do with them. Gary and I are trying to eat healthier meals so frying the chicken was right out. Occasionally when I am in a quandary like this, I experiment.
Since I have a boatload of apricot jam in my freezer, I decided to tweak Heidi's recipe for Apricot-Dijon Glazed Chicken. When Emily was here for Christmas, she and I made a trip to the grocery store. We were trying to find a particular kind of salad dressing, among other things, and when we came up empty handed, Emily suggested another dressing that looked pretty tasty. So, I bought it and it has been sitting, unopened in my refrigerator ever since.
I used it along with the apricot jam and just 2 other ingredients and it turned out so yummy! I imagine you could use other kinds of dressing but this was just so good and Gary loved it! (No small feat, as you know!) I served it with jasmine rice, steamed broccoli, and carrots. Mmmm, tasty!

APRICOT-GINGER CHICKEN

6-8 chicken pieces (I used boneless breasts and thighs)
1 cup apricot jam
2/3 cup Brianna's Ginger Mandarin Dressing
3 T. soy sauce
1/4 t. salt

Preheat oven to 350.

Brown Chicken pieces in a skillet and place in a 9x13 baking dish. Mix jam, dressing, soy sauce, and salt and pour over the chicken. Cover and bake for 45 min. Remove cover, baste chicken with the sauce and continue baking, uncovered, for 15 min.