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<blockquote data-quote="moreluck" data-source="post: 836430" data-attributes="member: 1246">Apricot Glazed Drumsticks&nbsp;What You Need&nbsp;&nbsp;8 chicken drumsticks (2 lb.) &nbsp;&nbsp;1/4 cup apricot jam &nbsp;&nbsp;1/4 cup KRAFT Balsamic Vinaigrette Dressing &nbsp;&nbsp;1 Tbsp. GREY POUPON Country Dijon Mustard &nbsp;&nbsp;1-1/2 tsp. canola oil &nbsp;&nbsp;1 small red pepper, chopped &nbsp;&nbsp;1 onion, finely chopped &nbsp;&nbsp;2 cups fat-free reduced-sodium chicken broth &nbsp;&nbsp;1 cup quinoa, uncooked &nbsp;&nbsp;1/4 cup dried apricots, chopped &nbsp;&nbsp;&nbsp;Make It&nbsp;&nbsp;&nbsp;HEAT oven to 400°friend.PLACE chicken in single layer in shallow pan. Bake 20 min., turning after 10 min. Meanwhile, mix jam, dressing and mustard until well blended. Reserve 1 Tbsp. jam mixture for mixing with the cooked quinoa. BRUSH chicken with remaining jam mixture; bake 20 min. or until done (165ºF). Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender. Add broth and quinoa; stir. Bring to boil; simmer on medium-low heat 12 to 15 min. or until liquid is absorbed, adding apricots for the last 5 min. Remove from heat. Stir in reserved jam mixture.</blockquote>

[QUOTE="moreluck, post: 836430, member: 1246"] Apricot Glazed Drumsticks [B]What You Need[/B] 8 chicken drumsticks (2 lb.) 1/4 cup apricot jam 1/4 cup KRAFT Balsamic Vinaigrette Dressing 1 Tbsp. GREY POUPON Country Dijon Mustard 1-1/2 tsp. canola oil 1 small red pepper, chopped 1 onion, finely chopped 2 cups fat-free reduced-sodium chicken broth 1 cup quinoa, uncooked 1/4 cup dried apricots, chopped [B]Make It[/B] [B]HEAT [/B]oven to 400°friend. [B]PLACE [/B]chicken in single layer in shallow pan. Bake 20 min., turning after 10 min. Meanwhile, mix jam, dressing and mustard until well blended. Reserve 1 Tbsp. jam mixture for mixing with the cooked quinoa. [B]BRUSH [/B]chicken with remaining jam mixture; bake 20 min. or until done (165ºF). Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook 3 to 5 min. or until crisp-tender. Add broth and quinoa; stir. Bring to boil; simmer on medium-low heat 12 to 15 min. or until liquid is absorbed, adding apricots for the last 5 min. Remove from heat. Stir in reserved jam mixture. [/QUOTE]

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