Apricot Almond Chicken Recipe

Ingredients for Apricot Almond Chicken

• 1/2 cup chicken broth
• Long Grain Brown Rice
• Onion
• Green Pepper
• Sweet Red Pepper
• 1/4 teaspoon salt
• Dried Thyme
• Dried Marjoram
• Boneless Skinless Chicken Breast Half
• 1/4 cup apricot preserves + 1 tbsp per chicken breast
• Sliced Almonds

How to Make Apricot Almond Chicken

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine 1 cup uncooked long-grain rice, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup chicken broth, 1/4 cup apricot preserves, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder.
3. Transfer the rice mixture to a greased 13x9x2-inch baking dish.
4. Arrange 4 boneless, skinless chicken breasts (about 1.5 lbs total) on top of the rice mixture.
5. Cover the baking dish with foil.
6. Bake for 55-60 minutes, or until the rice is tender and the chicken is cooked through.
7. Uncover the baking dish and gently stir the rice.
8. Place 1 tablespoon of apricot preserves on top of each chicken breast.
9. Sprinkle 1/4 cup sliced almonds evenly over the chicken and rice.
10. Bake, uncovered, for an additional 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
11. Let stand for 5 minutes before serving.