Active time: 10 min Start to finish: 30 min


4 skinless boneless chicken breast


5/8 teaspoon salt


teaspoon black pepper


1/3 cup sliced Almonds


cup apricot preserves


1 Tablespoons soy sauce


1 Tablespoon whole grain mustard


1 Tablespoon unsalted butter



Put oven rack in lower third of oven. Preheat oven to 400 degrees. Lightly oil a 13 by 9 inch flameproof baking dish ( not glass). Pat chicken dry. Sprinkle all over with teaspoon salt and teaspoon pepper (of the totals), then arrange at least inch apart in baking dish. Bake 10 minutes. While chicken bakes, toast almonds in small baking pan in oven, stirring twice, until golden, 8 to 10 minutes. Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and teaspoon pepper in small sauce pan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is 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 with sprinkled almonds.