Here's an elegant new twist on baked chicken. You're sure to love the tangy, slightly sweet flavors imparted by a combination of apricot preserves and mustard, and the toasted-almond topping offers just a hint of crunch.
Credit: Eater's Choice
- 2 tablespoons margarine
- 2 tablespoons olive oil
- 8 skinned chicken breast halves
- 1/2 cup white flour
- 1 teaspoon salt
- 1/2 cup apricot preserves
- 1 tablespoon Dijon mustard
- 1/2 cup nonfat yogurt
- 2 tablespoons slivered almonds
Preheat the oven to 375 degrees F. Melt the margarine with the oil in a shallow baking pan. Meanwhile, shake the chicken in a plastic bag filled with the flour and salt until the chicken is coated. Place the chicken in a single layer in the baking pan and bake for 25 minutes.
Combine the apricot preserves, mustard and yogurt. Spread the apricot mixture on the chicken and bake for 30 minutes more, or until done. Just before serving, brown the almonds lightly in a toaster oven. Sprinkle over the chicken and serve over rice.
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