Apricot Chicken With Almonds Recipe

Ingredients for Apricot Chicken With Almonds

• 4 (6-ounce) boneless, skinless chicken breasts
• Salt
• Pepper
• Sliced Almonds
• Apricot Jam
• 2 tablespoons soy sauce
• Dijon Mustard
• 2 tablespoons margarine

How to Make Apricot Chicken With Almonds

1. Preheat oven to 400°F (200°C). Position oven rack in the lower third of the oven.
2. Lightly oil a large baking sheet.
3. Pat 4 (6-ounce) boneless, skinless chicken breasts dry with paper towels. Season generously with salt and pepper. Arrange chicken on the prepared baking sheet, ensuring at least 1/4 inch of space between each breast.
4. Bake for 20 minutes.
5. While the chicken is baking, prepare the apricot glaze: In a small saucepan, combine 1/2 cup apricot jam, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 2 tablespoons margarine, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed (add a pinch of salt if desired).
6. Cook over medium heat, stirring frequently, until the jam is melted and the sauce is smooth and slightly thickened, about 5 minutes.
7. Pour the apricot glaze evenly over the chicken breasts. Continue baking for another 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Turn on the broiler. Broil the chicken 4-5 inches from the heat for 3-5 minutes, basting once with the remaining glaze, until the chicken is glazed and lightly browned in spots.
9. Remove from oven and let rest for 5 minutes before serving. Sprinkle with 1/4 cup toasted slivered almonds before serving.