My aunt brought this sweet and tangy dish to every spring garden club meeting in the 80s.

If your chicken breasts are very large, you can cut them into smaller cutlets or use boneless, skinless chicken thighs instead; just keep the total weight around 2 1/2 to 3 pounds and bake until the internal temperature reaches 165°F (74°C).

For a slightly less sweet version, use 1 1/4 cups apricot jam and add 1 to 2 tablespoons of water to thin the glaze a bit, which can help it soak into the meat. If you like a deeper caramelized edge, turn the oven up to 375°F (190°C) for the last 5 to 10 minutes of baking, watching closely so the sugars in the jam don’t burn.

You can also line the bottom of the dish with a single layer of thinly sliced onion before adding the chicken if you want extra onion flavor without adding more ingredients to the sauce. For food safety, always thaw chicken fully in the refrigerator (never on the counter), avoid rinsing raw chicken to prevent splashing bacteria, and wash your hands, cutting boards, and knives thoroughly after handling it.

Use an instant-read thermometer to confirm the chicken has reached 165°F (74°C) in the thickest part, and refrigerate leftovers within 2 hours in a shallow covered container; reheat until hot and steaming before serving again.