Go Back Email Link
+ servings
Print Recipe
4 from 3 votes

Apricot Chicken Divine

Course: Main Course
Servings: 8
Author: Carolyn Chapman

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 skined chicken breast halves
  • 1/2 c. plain flour
  • salt & black pepper to taste
  • 1/2 c. apricot preserves
  • 1 tablespoon dijon mustard
  • 1/2 c. plain yogurt
  • 1 tablespoon slivered almonds

Instructions

  • Preheat oven to 375 degrees. Melt butter with oil in a shallow baking pan.
  • Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes.
  • Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done.
  • Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice.
  • Note: I use nonfat plain Greek yogurt

Notes

Recipe By: Carolyn Chapman
Serving Size: 8