1/3 cup apricot preserves
2 tablespoons ketchup
1 tablespoon Dijon mustard
1/2 teaspoon ground ginger
4 boneless, skinless chicken breasts
1/4 cup toasted hazelnuts, chopped
1 (6 ounce) box long grain and wild rice mix
1 tablespoon olive oil
Heat oven to 400 degrees F. Spray a baking dish with cooking spray.
Whisk together apricot preserves, ketchup, mustard and ginger. Reserve 1/4 cup of the mixture.
Place chicken in the baking dish and spread the remaining apricot mixture over the top.
Bake for 20 to 25 minutes or until 160 degrees F on thermometer.
Make rice following package directions, using the oil.
To serve, sprinkle the hazelnuts over the chicken and stir the reserved apricot mixture into the rice.
Makes 4 servings
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