Apricot Almond Chicken
Recipe type: Main Course
Cook time: 
Total time: 
Serves: Serves 6
  • 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
  1. Preheat the oven to 350°F (175°C). Grease a large casserole lightly with butter.
  2. To make the sauce, combine the apricot jam or compote, soy sauce, vinegar and mustard in a clean jar.
  3. Shake to mix well. You can also whisk the ingredients together in a bowl if you don’t have a jar to hand.
  4. Lay the chicken breasts in the pan and pour the sauce over top.
  5. Sprinkle the almonds over top.
  6. Melt the butter and drizzle it over the almonds.
  7. Bake the chicken, uncovered, for 30 to 35 minutes until no pink remains inside or the internal temperature reaches 165°F.
  8. 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.
Recipe by April J Harris at https://apriljharris.com/apricot-almond-chicken/