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Apricot Almond Chicken
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2-1/4 cups chicken broth
1 cup uncooked long grain brown rice
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt, optional
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (1 pound)
4 tablespoons apricot preserves
1/3 cup sliced almonds, toasted
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in.
x 9-in. x 2-in. baking dish. Top with chicken. Cover and bake at 350° for
55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1
tablespoonful of preserves on each chicken breast. Bake, uncovered, 5 minutes
longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run
clear. Let stand for 5 minutes before serving.
Yield: 4 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |