Originally from someone named Donna, this is fast and easy and the kids love it. It's maybe a little too sweet to be perfect, so make sure you serve it with non-sweet side dishes like plain rice and green beans and such.
½ C flour
½ tsp paprika
½ tsp salt
½ tsp pepper
4 chicken breast halves without skin
1 T oil
1/3 C honey mustard
1/3 C apricot preserves
2 T balsamic vinegar
¼ tsp curry powder
¼ C chopped pecans, toasted
Preheat oven to 350°F. Butter 4 small individual baking dishes or one 9 x 9 inch baking pan.
Combine flour, paprika, salt, and pepper in a plastic bag. Add chicken breasts and toss until well coated. In a large skillet, heat oil. Add chicken and cook until brown on both sides of each piece.
Remove from heat. Place one chicken breast in each individual baking dish or combine chicken in a larger baking dish. (Chicken does not have to be completely cooked at this point.)
Combine all sauce ingredients in a small bowl. Spoon sauce evenly over the chicken breasts. Bake for 15 20 minutes or until chicken is cooked through and sauce begins to brown and caramelize. Important: Check frequently to prevent sauce from burning. Remove from oven and top with pecans. Serve any remaining sauce at the table.