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"This tender chicken topped with sweet apricot preserves and crunchy almonds is special enough for guests, yet requires no complicated cooking," notes Betty Due of Mendota, Illinois. The hearty brown rice, with colorful flecks of red and green pepper, makes a pretty accompaniment.
This recipe is:
Diabetic Friendly
Nutritional Analysis: One serving (prepared with low-sodium broth and without salt) equals 456 calories, 143 mg sodium, 76 mg cholesterol, 54 gm carbohydrate, 35 gm protein, 11 gm fat. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable, 1/2 fat.
Originally published as Apricot Almond Chicken in Quick Cooking September/October 1998, p22
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 11, 2012 by tayer
Very tasty and very easy. I halved it, since there are only two of us, and I used orange marmalade and pecans, since that's what I had. Really nice recipe.
Reviewed on Apr. 03, 2011 by blue_eyes998
This recipe is a little odd with the seasoned rice and sweet preserves, but it works! I used Uncle Ben's Natural Whole Grain Brown Rice and it turned out perfect--not too runny at all. Perhaps the brand makes a difference? I thought the chicken turned out a touch dry, but otherwise this is a good basic, easy dish with a built-in side.
Reviewed on Apr. 03, 2010 by ojc0806
Tasty, but will use less chicken broth next time was on the runny side.
Reviewed on Nov. 07, 2009 by mhulton
Way to runny. Do not use brown rice, use white and maybe more of the water will absorb. Also, the brown rice did not cook enough when the chicken was done. I would also reduce the liquid amount.
Reviewed on Aug. 18, 2009 by akglmu
I have to say, the rice in this recipe was wonderful! The chicken on the other hand, was not very tasty. I will definitely make the rice again, but not the chicken.
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