Almond Chicken with Apricot Sauce
Taste of Home
With its fruity, slightly sweet sauce, this tender chicken entree is full of flavor, not fat. "When my children were all at home, they would rate a new recipe on the salce of 1 to 10. This is one of the 10's." —Erma Yoder, Millersburg, Indiana
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
- 1 cup apricot spreadable fruit
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons finely chopped onion
- 4 teaspoons cider vinegar
- 1 teaspoon ground mustard
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup sliced almonds
- 1 tablespoon butter, melted
Directions:
In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear. Serve with reserved apricot sauce. Yield: 6 servings.