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Almond Chicken with Apricot Sauce
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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. Bake, uncovered, at 350° for 30-35 minutes
or until juices run clear. Serve with reserved apricot sauce.
Yield: 6 servings.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |