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Apricot Chicken with Almonds Recipe

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This recipe for Apricot Chicken with Almonds, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (6-8oz) skinless boneless chicken breast halves
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons sliced almonds
1/4 apricot preserves (jam)
1 tablespoon soy sauce
1/2 tablespoon whole-grain or Dijon mustard
1 tablespoon unsalted butter

Directions:
Directions:
1. Put oven rack in lower third of oven and preheat oven to 400.
2. Lightly oil a flameproof baking dish (not glass) that will hold the chicken at least 1/4 inch a part in one layer.
3. Pat chicken dry and sprinkle all over with 1/4 teaspoon of salt and 1/8 teaspoon pepper and place in baking dish.
4. In a second small pan, place almonds.
5. Bake both chicken and almonds (stirring twice, until golden) 10 minutes.
6. While chicken and almonds bake, cook apricot preserves, soy sauce, mustard, butter, and 1/8 teaspoon pepper in a small saucepan over medium heat, stirring until preserves are melted.
7. Remove almonds from oven. Pour sauce over chicken and continue to bake about 10 minutes more.
8. Turn on broiler and broil chicken 4-5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes.
Serve sprinkled with almonds.
Accompaniment: Balsamic Roasted Potato Wedges.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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