Apricot glazed chicken with almonds

Chicken is something that people always seems to get stuck as to how to make it differently or new, especially chicken breasts. I never seem to have that problem - I'm always finding new ideas and new recipes I want to try out for chicken. This recipe is from Gourmet Today (which is really one of the best cookbooks ever - I seem to find a new recipe every time I look through it). This chicken is simple and flavorful - plus, it's easy to make which is perfect for a weekday dinner. The glaze ingredients are likely items that you already have at home. The base of the glaze is apricot jam. I like to buy Crofter's brand jams because they are organic and made with fair trade sugar. The sweet jam is mixed with soy sauce and mustard, which balances the flavor of the glaze. I served the chicken with some steamed green beans and baked garnet yams for a complete meal. The recipe will make about four servings. 

Apricot glazed chicken with almonds
about 1.5 lbs. skinless, boneless chicken breasts
sea salt and freshly ground black pepper
1/3 cup sliced almonds
1/2 cup apricot preserves
1-1/2 tablespoons low-sodium soy sauce
1 tablespoon whole-grain mustard
1 tablespoon unsalted butter

Preheat the oven to 400 degrees. Lightly oil a baking dish. Sprinkle salt and pepper on the chicken breasts. Place in the baking dish and roast for about 10 minutes.

Meanwhile, toast the almonds in a dry skillet, stirring occasionally, until they are lightly golden. Set aside.

Combine the apricot preserves, soy sauce, mustard, butter, and a few grinds of black pepper in a small saucepan. Cook over medium heat, stirring often, until everything is melted and combined. Remove the chicken from the oven and pour the sauce over it. Place it back in the oven, and cook until the chicken is cooked through, about 10 more minutes.

Turn on the broiler. Baste the chicken with the glaze. Place the chicken into the broiler for about 3-4 minutes, until the glaze is sticky and slightly browned.

Serve immediately and top with the almonds. 

What was I cooking one year ago?: molten chocolate lava cake