8 Boneless and skinless chicken thighs

Salt for your taste

Ground pepper for your taste

A 12 oz. jar of apricot preserves

2 tbsp. of honey

2 tbsp. of Dill Dijon Mustard

Some bread

Preheat the oven to 375.

Rinse the chicken thighs and pat dry with some paper towels.

Put them in a 13 x 9 inch baking dish. Sprinkle with salt and pepper to your taste.

In a small saucepan, heat the preserves, honey and mustard to a boil over a medium heat. Now reduce the heat and let simmer for 6 minutes or until it has thickened slightly.

Spoon the apricot mixture over the chicken thighs.

Now bake them, and basting them occasionally, cook for about 30 minutes.

Raisin Pecan bread goes very fine with this recipe.