Almond Chicken with Apricot Sauce

Taste of Home Simply Tempting October 2012, p. 13

1 cup apricot spreadable fruit

3 tablespoons reduced-sodium soy sauce

2 tablespoons finely chopped onion

4 teaspoons cider vinegar

1 teaspoon ground mustard

6 boneless skinless chicken breast halves (6 ounces each)

1 tablespoon butter, melted

In a shallow bowl, combine apricot spreadable fruit, soy sauce, onion, cider vinegar and ground mustard; transfer ½ cup to a serving bowl and set aside. 

It's prettier un-mixed, trust me.

Dip chicken in the remaining apricot mixture. 

See?

Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray.

I've discovered that this blog gets more hits when there are racy words in the captions. So: Here are some breasts.

Sprinkle sliced almonds over the chicken; drizzle melted butter over top. 

Breasts and almonds!

Bake, uncovered, at 350F for 30-35 minutes or until a meat thermometer reads 170.

Serve chicken with the reserved apricot sauce.

And finally, breasts on a plate.

My Rating 3/5 "Surprisingly moist for baked chicken! The apricot and cider vinegar have an odd, syrupy aftertaste together, but the almonds add nice crunch."