Almond and Apricot Chicken

Almond and Apricot Chicken

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  • 1 cup apricot preserves

  • 3 tbs soy sauce

  • ½ yellow onion, finely chopped

  • 4 tsp apple cider vinegar

  • 2 tsp ground mustard

  • 4 boneless skinless chicken breasts

  • ½ cup sliced almonds

  • 1 tb melted butter


Preheat oven to 350. In shallow bowl combine apricot, soy sauce, onion, vinegar, and ground mustard. Transfer 1/2 cup of the mixture to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Coat glass baking dish with cooking spray and place chicken in dish. Sprinkle almonds over chicken and drizzle with butter. Bake, uncovered, for 30-35 minutes or until juices run clear. Serve with reserved apricot sauce.


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