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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sweet and Tangy! Ingredients:
1/2 cup apricot preserves |
2 tablespoons ketchup |
1 tablespoon dijon mustard |
1/2 teaspoon ground ginger |
4 boneless skinless chicken breasts (6 ounces each) |
1/4 cup toasted hazelnuts, chopped |
6 ounces long grain and wild rice blend |
1 tablespoon olive oil |
Directions:
1. Heat oven to 400°. Spray a baking dish with nonstick cooking spray.
2. Whisk together the apricot preserves, ketchup, mustard and ginger. Reserve 1/4 cup of the mixture.
3. Place chicken in the prepared baking dish and spread the remaining apricot mixture over the top. Bake at 400° for 20 to 25 minutes or until internal temperature reaches 160° on an instant-read thermometer.
4. Make rice following package directions, using the olive oil.
5. To serve, sprinkle the hazelnuts over the chicken breasts and stir the reserved apricot mixture into the cooked rice.
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