SWEET ‘N SOUR GLAZED CHICKEN TENDERS WITH SLICED RED BELL PEPPER & SAUCED WITH APRICOT PRESERVES – BALSAMIC VINEGAR – MINCED GARLIC – LEMON JUICE – SOY SAUCE

For 4:

–6 chicken tenderloins or breast strips

–red bell pepper (one-half to three-fourths, sliced)

–apricot preserves (half a jar)

–balsamic vinegar (2 tablespoons)

–minced garlic (1 tablespoon)

–lemon juice (2 tablespoons)

–soy sauce (2 tablespoons)

–pepper (no salt)

–olive oil

1 – Place the apricot preserves, balsamic vinegar, minced garlic, lemon juice, and soy sauce in a small mixing bowl.  Stir well.  Then place in a covered baking dish.  Add the sliced red bell pepper and a few drops of olive oil.  Microwave on high for 4 minutes.

2 – Place the chicken in the sauce.  Season with pepper.  Spoon some of the sauce over the chicken.  Finish with a few drops of olive oil directly on the chicken.  Microwave on high for 8 minutes.

3 – Serve the chicken and peppers hot, with the sauce.

–recipe original.

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