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Almond Chicken with Apricot Sauce

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

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.

Printed from tasteofhome.com May 16, 2008

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Almond Chicken with Apricot Sauce cont.

Bake, uncovered, at 350° for 30-35 minutes or until juices run
clear. Serve with reserved apricot sauce.

Yield: 6 servings.