Peanut Butter & Jelly Chicken a la Lagniappe

I know it sounds weird ... but, think about this. Mole' is good on
chicken ... and so is apricot jam. So why not?

I used:
2 skinless breasts
1.5-2 Tbsp Scudders Crunchy PB (see noted) per breast
& topped off w/
2-3 Tbsp Polaner All-Fruit Apricot jam

Baked, uncovered on middle rack @325F x 60min
...........
NOT a bad combo! But it can be tweaked.

CRITIQUE:
The peanut butter didn't melt ... so I'd recommend either using a PB
that is made more from oleo (Jif, etc) OR use a peanut sauce of your
choice.

Would probably work great w/ kids who are fussy eaters? :-)

No reason other jams wouldn't work. I just happened to have some
Apricot preserves left over from an apricot chicken recipe. I can see
this w/ blackberry, raspberry, blueberry jams as well. Orange
Marmalade might also be interesting.
............
Would also consider spicing it up ... using Fischer & Wieser Habanero
Mango Salsa (see www.jelly.com) ... on top of a mole' sauce
............
If the breasts still had skins ... I'd put the jam under the skin & the
mole' (or Peanut Sauce) on the outside.

Your improvements appreciated.

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