Almond Chicken with Apricot Sauce

  • 1 cup apricot spreadable fruit
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons finely chopped onion
  • 4 teaspoons cider vinegar
  • 1 teaspoon ground mustard
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup sliced almonds
  • 1 tablespoon butter, melted

In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13×9-in. baking dish coated with cooking spray.Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce. Yield: 6 servings.