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1 (3 pound) roasted or barbecued deli chicken
1 (15 ounce) can sweet potatoes, drained
1 peeled, cored, sliced fresh pineapple
3/4 cup apricot preserves
1/4 cup fresh lemon juice
2 tablespoons soy sauce
Heat the oven to 425 degrees F.
Cut the chicken into pieces, and arrange on a well-oiled, aluminum-foil lined rimmed baking sheet with the sweet potatoes and pineapple slices.
In a small bowl, combine the apricot preserves, lemon juice and soy sauce. Spoon over the chicken, potatoes and pineapple.
Bake until the chicken is heated through, about 10 to 12 minutes.
Yield: 4 servings
Deli Chicken Recipes