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Almond Chicken with Apricot Sauce Recipe

Almond Chicken with Apricot Sauce Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6 servings

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

  • 1. 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. baking dish coated with cooking spray.
  • 2. Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 170°. Serve with reserved apricot sauce. Yield: 6 servings.

Nutritional Facts

1 each: 361 calories, 10g fat (3g saturated fat), 99mg cholesterol, 398mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 37g protein Diabetic Exchanges:2 starch, 5 lean meat, 1 fat

Reviews for Almond Chicken with Apricot Sauce

Sort By :
MY REVIEW
SandiMax
Reviewed Oct. 10, 2013

"Super delicious and super easy! My family loves this dish and requests it often. This is a definite keeper!"

MY REVIEW
scubacas
Reviewed May. 31, 2013

"This was sensational...super easy to make...it's 9p+ on weight watchers but I think you could bring it down a bit if you chose smaller breasts. I really enjoyed this great flavor I will be making this again!"

MY REVIEW
howdu
Reviewed Mar. 14, 2013

"Delicious! I made a stove-top version. Used thin-sliced boneless chicken breasts. Stirred together the sauce ingredients, using instant minced onion stirred into the sauce. Set that aside and melted 1 tblsp butter in nonstick skillet; browned the chicken breasts, then poured the sauce over them. Simmered them briefly, covered, till done. Removed them from the sauce and boiled the sauce in the skillet till slightly reduced; poured the sauce over the breasts and sprinkled with toasted sliced almonds. Only thing I might do differently is to add red pepper flakes. Thanks for a marvelous recipel"

MY REVIEW
tingerwink
Reviewed Mar. 24, 2012

"Everyone loved it!"

MY REVIEW
bjsilve0
Reviewed Oct. 25, 2011

"Wonderful says it all."

MY REVIEW
angcy
Reviewed Mar. 13, 2011

"Easy to make and it is delicious."

MY REVIEW
raceywlf
Reviewed Mar. 12, 2011

"I was very surprised how fast this went together, great for anyone that is in a hurry, loved the flavor and will definitely do it again, 'thanks for the wonderful simple recipe. Try it, you won't be sorry."

MY REVIEW
laurij99
Reviewed Nov. 30, 2010

"Delicious and pretty easy to make."

MY REVIEW
5493
Reviewed Oct. 14, 2010

"Made this last night with peaches instead of apricot and it was fantastic. Great for company as it's easy but tastes fantastic."

MY REVIEW
LizWyckoff
Reviewed Jun. 23, 2010

"Very good, myself and my picky husband both loved it!"

MY REVIEW
dae3
Reviewed May. 3, 2010

"Easy. Great taste. I used my mom's homemade apricot jelly/preserves and it was great."

MY REVIEW
Laura.Farnell
Reviewed Apr. 27, 2010

"Easy to make, flavorful, and healthy! Have made this several times and love it!"

MY REVIEW
debwebx
Reviewed Mar. 21, 2010

"My husband said "It's a keeper"!"

MY REVIEW
smg513
Reviewed Feb. 9, 2010

"Very tasty. I let it marinate in the refrigerator for a couple of hours. Moist and flavorful."

MY REVIEW
Amy the Midwife
Reviewed Aug. 19, 2009

"This is SUCH a delicious dish! Thank you for sharing!"

MY REVIEW
scarlet286
Reviewed Oct. 15, 2008

"I was skepitcal because of the apricot fruit. I love apricots but didn't think it'd go well as a main dish. I LOVE this recipe, and the sauce is fantastic! I'm so glad I decided to try it."

MY REVIEW
cherrylady
Reviewed Sep. 16, 2008

"I was afraid that this would be too sweet -- we were pleasantly surprised that it was not. Very easy to preepare and attractive to serve."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.