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Apricot Almond Chicken Bake




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Peak of the Market, Winnipeg, MB


List of Ingredients




2 1/2 cup (550 ml) gf chicken broth
1 cup (250 ml) uncooked long grain rice
1 small onion, chopped
1/4 cup (50 ml) green pepper, chopped
1/4 cup (50 ml) red pepper, chopped
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried marjoram
4 chicken breasts, boneless & skinless
4 tbsp (50 ml) apricot preserves (jam, fruit spread or jelly)
1/3 cup (75 ml) sliced almonds, toasted


Recipe



In a large bowl; combine broth, rice, onion, peppers, thyme and marjoram. Transfer to greased 13 x 9 inch (33 x 23 cm) baking dish. Top with chicken.

Cover and bake in preheated 350 F (180 C) oven for 55 to 60 minutes or until rice is tender. Uncover and stir rice. Place 1 tablespoon (15 ml) preserves on each chicken breast.

Bake for 5 minutes. Sprinkle with almonds. Bake 5 minutes longer.

Serves 4