Apricot Pineapple Chicken Recipe courtesy of St. James Winery

Ingredients: 1 cup St. James Winery Apricot Pineapple Preserves 1 cup St. James Seyval Wine 1 tbsp corn starch 1 tbsp lemon juice salt and pepper to taste olive oil chicken breasts Method: Wash and pat dry chicken breasts. Brown in oil. Salt and pepper to taste. Set aside. In a saucepan boil preserves and wine together for five minutes. Dissolve the cornstarch in a small amount of cold water and add mixture to the boiling preserves and wine. Boil 5 minutes. Remove from heat. Add lemon juice and stir. Pour a small amount of sauce in the bottom of a baking pan. Place chicken on top of sauce and pour the remainder of the sauce over the chicken. Bake at 350 degrees for 20 minutes. Serve over rice. Serves 4.