Ingredients
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2 1/4 cups chicken broth
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1 cup uncooked long grain brown rice
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1 small onion, chopped
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1/4 cup chopped green pepper
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1/4 cup chopped sweet red pepper
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1 teaspoon salt
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1/4 teaspoon dried thyme
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1/4 teaspoon dried marjoram
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4 tablespoons apricot preserves
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4 (1/4 lb) boneless skinless chicken breast half
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1/3 cup sliced almonds, toasted
Instructions
- In a large bowl, combine the first eight ingredients.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken.
- Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
- Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until meat juices run clear.
- Let stand for 5 minutes before serving.