The original recipe has you serve the chicken breast whole, but I like the chicken cut into strips. It was faster to bake and I think that it gave the chicken more flavor.
Simple and delicious, just the way I like it.
Apricot-Almond Chicken Strips
2-3 chicken breasts, cut into strips
1/2 t. salt
1/4 t. pepper
3/4 cup apricot jam
1/4 cup chicken broth
1 T. GF Dijon mustard
1/4 cup sliced almonds
Sprinkle chicken with salt and pepper. Place in an 8x8 baking dish, coated with cooking spray. Bake, uncovered at 350 for 15 minutes.
In a small bowl, combine the rest of the ingredients. Bake 15-20 minutes longer or until chicken is done.
Serve with brown rice or mashed potatoes.