Apricot Orange Chicken Bake

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Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from the america's test kitchen family cookbook of 2006, and it cries out to be featured in my first day of spring celebration.

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Steps

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Adjust an oven rack to the upper position and heat the oven to 450 degrees fahrenheit.

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Coat 9 by 13-inch baking dish lightly with vegetable oil spray.

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Pat the chicken dry with paper towels , then season with salt and pepper.

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Lay the chicken in prepared 9 by 13-inch baking dish.

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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.

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Simmer , whisking often , until the mixture has thickened , about 8 minutes.

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Quickly dissolve the cornstarch in the water , then whisk into the honey mixture.

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Pour the apricot-orange sauce over the chicken , then sprinkle with the almonds.

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Bake until the chicken registers 160 degrees on an instant-read thermometer , 15-18 minutes.

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Ingredients

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boneless skinless chicken breasts, salt and pepper, apricot preserves, dried apricot, orange juice, honey, cider vinegar, soy sauce, curry powder, tabasco sauce, cornstarch, water, sliced almonds