Ingredients
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4 boneless skinless chicken breasts, trimmed (6-8 ounces each)
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salt and pepper, to taste
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2/3 cup apricot preserves
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1/2 cup dried apricot, chopped
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1/2 cup orange juice
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1/4 cup honey
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1 tablespoon cider vinegar
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1 tablespoon soy sauce
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2 teaspoons curry powder
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1 teaspoon Tabasco sauce
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1 teaspoon cornstarch
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1 tablespoon water
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1/3 cup sliced almonds
Instructions
- Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
- Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
- Pat the chicken dry with paper towels, then season with salt and pepper.
- Lay the chicken in prepared 9 by 13-inch baking dish.
- Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
- Simmer, whisking often, until the mixture has thickened, about 8 minutes.
- Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
- Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
- Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.