This recipe for Cider Chicken With Figs and Red Peppers, by LOIS MEYERS, is from COOKBOOK WORTHY,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 Boneless, Skinless Chicken Breasts 1/2 Cup Chopped Dried Figs 1/3 Diced Red Peppers 1 Cup Cinnamon Apple Butter 1/2 Tablespoon Allspice 2 Tablespoons Slivered Almonds
Preheat oven to 350º. Place chicken breasts in a baking dish coated with cooking spray. In a Bowl, mix together the figs, peppers, cider, apple butter, and allspice. Pour mixture over the chicken, sprinkle with almonds, and bake for 40 minutes. Serve over rice or egg noodles.
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