4 boneless skinless chicken breast halves (6 oz. each)
6 Tbsp. butter, melted, divided
1 cup biscuit/baking mix
1 Tbsp. minced fresh parsley
1 Tbsp. vegetable oil
1/4 c. apricot preserves
2 Tbsp. orange juice
1. Flatten chicken to 1/4" thickness; set aside. Pour 5 Tbsp. butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.
2. In a large skillet, cook chicken in oil and remaining butter over medium heat for 9-10 minutes on each side or until juices run clear.
3. Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook 1-2 minutes or until heated through.