APRICOT CHICKEN WITH ALMONDS
Serves 4.
Adapted from "Gourmet Everyday Meals" (2005).
• 4 (5- to 6-oz.) skinless boneless chicken breast halves
• 3/4 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1/3 c. sliced almonds
• 1/2 c. apricot preserves
• 11/2 tbsp. reduced-sodium soy sauce
• 1 tbsp. whole-grain mustard
• 1 to 3 tsp. unsalted butter
Directions
Put oven rack in lower third of oven and preheat oven to 350 degrees. Lightly oil a 9- by 13-inch flameproof baking dish (not glass).
Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.
While chicken bakes, toast almonds in a small baking pan in oven, stirring a few times, until golden, 8 to 10 minutes.
Meanwhile, cook apricot preserves, soy sauce, mustard, butter and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over medium heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes longer.
Turn on broiler. Broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.
Nutrition information per serving:
Calories360Fat11 gSodium780 mg
Carbohydrates30 gSaturated fat3 gCalcium47 mg
Protein33 gCholesterol93 mgDietary fiber2 g
Diabetic exchanges per serving: 2 other carb, 4 1/2 lean meat.
Special report: Go behind Minnesota's pro-athlete curtain to see how the best athletes in our state get ready for their biggest moment: gameday.
