Apricot chicken NEVER disappoints. It’s a simple, tasty chicken dish that you can whip together quickly and feel confident that everyone will enjoy its sweet and tangy flavor. Perfect for family dinner or for company.
Just be sure to buy an apricot jelly or jam that does not contain high fructose corn syrup, a very unhealthy, low quality sweetener linked to inflammation and weight gain. Also known as HFCS, it is unfortunately added to many foods. I hate to see you slather that crap onto your beautiful meal.
Sweet and tangy!
- 4 boneless chicken breasts I prefer thin cut breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/3 slivered almonds
- 1/2 cup apricot preserves
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon whole grain mustard
- 1 tablespoon butter
Preheat oven to 400 degrees.
Spray a 9"x 13" baking dish (not glass) with cooking spray. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 10 minutes.
Toast almonds in small pan until lightly browned and set aside.
Cook apricot preserves, soy sauce, mustard, butter and remaining salt and pepper over moderate heat in saucepan, stirring until preserves melt.
Remove chicken from oven and pour sauce over chicken. Bake about 10-20 minutes more or until chicken is cooked through. Thin cutlets take less time than thicker breasts.
Broil 3 minutes. Top with almonds.