1 (3 pound) boneless chicken breast, cubed
2 (3 ounce) cans apricot brandy
2 tablespoons lemon juice
5 tablespoons olive oil
Place chicken in a 9x13 inch baking dish and brush with lemon juice, olive oil and apricot brandy. Cover, and refrigerate overnight.
After the chicken is cooked, pat dry with paper towels. Remove skin from the chicken.
Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. Remove chicken and meat from oven, discard skin, chicken and vegetables and rub with lemon juice and olive oil. Fry until golden brown.