The Bon Vivant Gourmet

4 skinless boneless chicken breast halves
extra virgin olive oil
3/8 t. salt
½ t. black pepper
1/3 c. sliced almonds
½ c. apricot preserves (you can also use peach preservesl)
1 ½ T. soy sauce
1 T. whole-grain mustard (or Dijon)


Put oven rack in lower third of oven and preheat to 400. Lightly oil a 13x9 flameproof baking dish (not glass).

Pat chicken dry and drizzle with olive oil. Sprinkle with ½ t. salt and ¼ t. pepper total, then arrange on a rack, ¼ inch apart, in baking dish. Bake 10 minutes.

While chicken bakes, toast almonds in a small skillet over low heat, stirring occasionally until golden brown. Watch, as they will burn if you’re not careful.

Meanwhile, cook apricot preserves, soy sauce, mustard, and remaining 1/8 t. salt and ¼ t. pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

Turn on broiler and broil chicken 4-5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Sprinkle with toasted almonds and serve.

Seasonal bonus when fresh apricots are available:

Take 8 apricots and cut in half lengthwise. Remove the stone. Warm a skillet over medium-low heat with 1 T. butter. Put in the apricots, cut side down and cook for a few minutes, until they start to release a little juice and begin to brown. Turn them over and cook another minute or two and serve 4 slices with each chicken breast.

Labels: entrees