Apricot Almond Chicken recipe

We talked about our apricot tree and have mentioned that we like to make jelly/jam. Here is a great healthy recipe to use some Apricot preserves. It is a great dish that mixes up in one bowl in less than five minutes! Easy to prepare ahead of time as well.

6 boneless skinless chicken breasts
1 jar Apricot Preserves (We like to use All Fruit or the Schmuckers pure fruit spread)
1/2 white onion. Small, chopped
1/4 c soy sauce
4 Tablespoons Cider Vinegar
3/4 c sliced or chopped almonds
Ginger to taste

In a small bowl, combine preserves, onion, soy sauce, vinegar, and ginger. We use fresh ginger and grate in a couple teaspoon fulls.

Mix well until combined

Place Chicken in baking dish and top with apricot mixture.

Top with almonds and bake for 40 minutes at 350. (or until juices run clear in chicken)

Serve the chicken and sauce over brown rice with a side of veggies or salad for a healthy dinner!

One way to make this dish a quicker fix is to cut the chicken breast up into bite size pieces. This will allow it to cook faster and not need the full 40 minutes. It reheats very well. In fact my family likes it even better the second day!

Thanks Valerie for sending us this yummy recipe!