Rinse chicken with cold water and pat dry with paper towels. In small bowl, mix together mustard, apricot preserves and ginger. Brush some of the mustard mixture on chicken.

 

Grill chicken about 6 to 8 minutes on each side or until chicken is done, brushing frequently with remaining mustard mixture. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 170 degrees F when done. Serve with rice and vegetable blend, if desired.