ALMOND CHICKEN WITH APRICOT SAUCE

By stepjo7269

Taste of Home's Cooking School Magazine p. 13.

Ingredients

• Directions:
• 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
• ● 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.
• ● 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.

Preparation

Step 1

Nutrition Facts: 1 chicken breast half with 4 teaspoons sauce equals 361 calories, 10 g fat (3 g saturated fat), 99 mg cholesterol, 398 mg sodium, 29 g carbohydrate, 1 g fiber, 37 g protein.