4-6 boneless, skinless chicken
1 cup Smucker’s apricot jam
3 tablespoons soy sauce
3 green onions, chopped
4 teaspoons apple cider vinegar
1/2 cup sliced almonds**
2 tablespoons butter, melted
  • Preheat oven to 350˚.
  • Whisk together the jam, soy sauce, green onion and vinegar.
  • Put half of the sauce in a shallow bowl and coat each piece of chicken.
  • Set the other half aside.
  • Place chicken pieces in a greased baking dish.
  • Sprinkle almonds over chicken pieces.
  • Drizzle with butter.
  • Bake uncovered 30-35 minutes until cooked through.
  • Serve with reserved sauce.

**I used honey roasted from the salad toppings section of the produce section.

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