Recipe by KateL
Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration.
Top Review by Sue Lau
This was delicious! We used a sugar-free honey substitute, and it worked out great. Very easy yet flavorful dish. And that was even fogetting the almonds! Thanks for the recipe! ~Sue
- 4 boneless skinless chicken breasts, trimmed (6-8 ounces each)
- salt and pepper, to taste
- 2⁄3 cup apricot preserves
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup orange juice
- 1⁄4 cup honey
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 2 teaspoons curry powder
- 1 teaspoon Tabasco sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1⁄3 cup sliced almonds
Directions See How It's Made
- Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
- Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
- Pat the chicken dry with paper towels, then season with salt and pepper.
- Lay the chicken in prepared 9 by 13-inch baking dish.
- Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
- Simmer, whisking often, until the mixture has thickened, about 8 minutes.
- Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
- Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
- Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.