Apricot Chicken

1⁄2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon lemon juice
1⁄4 cup onion, minced
1 tablespoon parsley, chopped
1⁄8 teaspoon oregano
4 boneless skinless chicken breast halves

In a flat glass or china dish or a mixing bowl, combine fruit spread, soy sauce, lemon juice, onion, parsley, and oregano; set aside 1/4 cup of mixture for basting sauce. Add chicken pieces to remaining mixture and turn several times, coating pieces well. Refrigerate at least 5 hours or overnight; turn pieces several times during refrigeration.

Remove from marinade and place in a single layer in a baking pan. Discard remaining marinade. Bake, uncovered, in a 375°F oven 45 to 50 minutes, or until chicken is tender, lightly browned and no longer pink in the center. Brush with reserved sauce several times during cooking. Boil remaining sauce and serve on chicken when serving it with rice or roasted vegetables.