APRICOT CHICKEN WITH ALMONDS

This is a dish that is rich in taste, and has great contrast of texture - the soft juicy chicken, the rich sauce and the crunch of roasted almonds.

Ingredients

• 4 (6- oz) skinless boneless chicken breast halves
• 5/8 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup sliced almonds
• 1/2 cup apricot preserves
• 1 1/2 tablespoons soy sauce
• 1 tablespoon whole-grain mustard
• 1 tablespoon unsalted butter

Directions

Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13 x 9 inch non-glass baking dish. Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper . Then arrange the pieces in the pan and leave at least 1/4 inch apart in baking dish. Bake for 10 minutes.

While chicken bakes, toast almonds in a small baking pan in oven, stirring until golden, about 8 to 10 minutes.

Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour the sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.

Makes 4 servings.