Apricot Almond Chicken
Servings 6
Ingredients
- 1 cup apricot jam, preserves or compote, preferably one with a high fruit to sugar ratio I used Bonne Maman Apricot Compote. Be sure the jam is gluten-free if this is required.
- 3 tablespoons reduced sodium soy sauce or Tamari use Tamari for a gluten-free option
- 1 tablespoon cider vinegar
- 2 teaspoons wholegrain mustard Be sure your mustard is gluten-free if this is required
- 6 boneless skinless chicken breasts or chicken supremes
- ½ cup sliced almonds
- 1 tablespoon butter plus extra to grease the pan
Instructions
- 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.
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