Apricot Balsamic Chicken

CHICKEN BREASTS 1 CUP CHOPPED RED ONION 1 CUP CHOPPED APRICOTS 1 CAN HUNT’S DICED TOMATOES WITH BASIL, GARLIC AND OREGANO 2 T EARTH VINE SPICEY APRICOT BOURBON BBQ SAUCE 1 C TANGERINE JUICE 1/3 C BASAMIC VINEGAR 1 CUP WATER

Trim fat and gristle off chicken breasts. Prepare grill pan by spraying thoroughly with PAM. When pan is hot place chicken breasts in grill pan and lightly brown on both sides about (about 1 minute each side). When chicken is lightly brown place can of tomatoes, onions, apricots, tangerine juice and cook until tender. After cooking about an hour drizzle both sides of chicken with BBQ sauce. Cook about 2 hours or until tender. If liquid cooks down before chicken is tender add water. When chicken is tender and liquid has cooked down remove chicken to a bowl and add the balsamic vinegar. After the liquid has cooked down place chicken back into pan and cover with sauce and serve.