Recipes, Recipes - Vin Tardive

Apricot Chicken with Almonds

4 5 to 6 ounce skinless boneless chicken breast halves
3/4 teaspoon salt (divided)
1/2 teaspoon fresh ground black pepper (divided)
1/3 cup sliced almonds
1/2 cup apricot preserves
1 and 1/2 tablespoons reduced sodium soy sauce
1 tablespoon whole-grain mustard
1 to 3 teaspoons unsalted butter

Put oven rack in lower third of oven and preheat oven to 350 degrees. Lightly oil a 13 by 9 inch flameproof baking dish (not glasss).

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.

While chicken bakes, toast almonds in a small pan in the oven, stirring a few times, 8 to 10 minutes.

Meanwhile cook apricot preserves, soy sauce, mustard, butter and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over medium heat, stirring, until preserves are melted. Pour sauce over chickenand continue to bake until chicken is just cooked through, about 10 minutes longer.

Turn on broiler. Broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.