I think everyone likes an easy meal to put on the table and I am no exception. Even though I don't have a job outside the home, I have plenty to do so an easy and tasty recipe is welcome in my collection. I hope you find this one the same for you.
Apricot Almond Chicken with Rice
1 14.5 oz. can chicken broth plus enough water to make 2 cups
1 6 oz. package long grain and wild rice mix with seasoning pack
2 tblsp. instant minced onion
1/4 tsp. thyme
4 chicken breasts, skin and bones removed
1/3 cup almonds, chopped
6 tblsp. apricot preserves
Combine broth-water, rice-seasoning, minced onion and thyme in a 13in.x9in.x2in. baking dish that has been sprayed with vegetable spray, mix well. Top with chicken. Loosely cover and bake at 350F for 50-60 minutes or until rice is tender. Uncover, stir the rice and add the almonds. Check to make sure the juices in the chicken are running clear. If not, bake a little while longer until they are. Spoon 1 1/2 tblsp. preserves on each chicken breast. Bake, uncovered, 5 minutes longer. Let stand 5 minutes before serving. Makes 4 servings
Next week I have another quick dinner you can make called breast of chicken rustica. Everything is cooked in one pan and with the edition of a salad and bread you have dinner. See you next time.
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