I love finding new ways to prepare chicken, so when I saw a recipe for Almond Chicken with Apricot Sauce in my Taste of Home Best Loved Recipes book I was keen to try it. ‘Best Loved Recipes’ is a wonderful collection of more than 1,400 treasured recipes from home cooks, complied and tested by the Taste of Home test kitchens over a 20 year period. It’s a lovely book and I’m thoroughly enjoying cooking my way through the copy I was given by Karen Berner, Food Editor of Taste of Home, at BlogHer 2012.
I did change the recipe around a bit, reducing the vinegar in the sauce, and increasing the mustard. I also used more almonds and baked the chicken in all of the sauce instead of reserving half of it to serve separately. It really helped the chicken stay extra moist. My family loved my Apricot Almond Chicken and the leftovers were delicious cold in a salad the next day. This is a wonderful, easy dish for entertaining.
Apricot Almond Chicken – Printable Recipe
- 1 cup apricot preserves or compote, preferably one with a high fruit to sugar ratio
- (I used Bonne Maman Apricot Compote)
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon cider vinegar
- 2 teaspoons wholegrain mustard
- 6 boneless skinless chicken breasts
- a generous half cup sliced almonds
- 1 tablespoon butter plus extra to grease the pan
- Preheat the oven to 350°F (175°C). Grease a large casserole lightly with butter.
- To make the sauce, combine the apricot jam or compote, soy sauce, vinegar and mustard in a clean jar.
- Shake to mix well. You can also whisk the ingredients together in a bowl if you don’t have a jar to hand.
- Lay the chicken breasts in the pan and pour the sauce over top.
- Sprinkle the almonds over top.
- Melt the butter and drizzle it over the almonds.
- Bake the chicken, uncovered, for 30 to 35 minutes until no pink remains inside or the internal temperature reaches 165°F.
- Lift the chicken out of the sauce using a slotted spoon and serve with rice, new potatoes or couscous and a green vegetable or salad.