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Friday, January 27, 2012

Chicken Almondine with Apricot Glaze

Sometimes the best things in life are simple.  Take Chicken Almondine with Apricot Glaze for example.  A few simple ingredients from the pantry can create an elegant and delicious main dish.  Even the baby loved the sweet chicken (I left a section of the chicken without almonds for her portion).  


The leftovers make the perfect to-go lunch.  I packaged the leftover chicken and carrots in the Lock N Lock Boroseal container.  Perfect for the lunch box because it is microwave safe and with the four locks on the lid, there are no leaks!  You could even cut up the cold chicken and use as a salad topping.




Chicken Almondine with Apricot Glaze
Serves 6

1 cup apricot jam
3 tablespoons reduced-sodium soy sauce
2 tablespoons finely chopped onion
4 teaspoons cider vinegar
1 teaspoon Dijon mustard
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup sliced almonds
1 tablespoon butter, melted

Preheat oven to 350 degrees.  In a shallow bowl, combine the first five ingredients; set aside 1/2 cup of the sauce.  Place chicken in a 9x13-inch baking dish coated with cooking spray and pour the remaining sauce over the chicken.

Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, for 30-35 minutes or until the internal temperature reaches 170 degrees.  Serve with reserved apricot sauce.


Baby's Almond-free section

Ready for lunch in the Lock N Lock Boroseal container


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