Chicken Breast Recipes » Baked Chicken Recipes » Apricot Chicken with Toasted Hazelnuts and Wild Rice

Apricot Chicken with Toasted Hazelnuts and Wild Rice

Apricot preserves, tomato ketchup, and Dijon mustard combined in small bowl. Chicken breasts are placed in baking dish and coated with apricot mixture. Chicken is baked in oven until juices run clear and interior of breast meat reaches an internal temperature of 165 F. Chicken is served with wild rice and garnished with hazelnuts and additional preserve mixture.

Ingredients -

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
6 ounces box Long Grain and Wild Rice Mix
1 tablespoon Olive Oil

Preparation:

1. Turn the oven to 400 degrees and preheat.

2. Spray a glass baking dish with nonstick cooking spray.

3. Add the preserves, ketchup, mustard and ginger to a small bowl and whisk well.

4. Reserve 1/4 cup of the mixture.

5. Place the chicken breasts in the prepared baking dish and cover with the preserve mixture.

6. Bake until the internal temperature of the chicken reaches 165 degrees, which takes about 25 minutes.

7. Prepare the rice according to the directions on the package.

8. Serve sprinkled with hazelnuts and the reserved preserve mixture.

Chicken Breast Recipe Tip
Raw Chicken Safety

	Refrigerating or freezing chicken or other poultry will not eliminate harmful bacteria. The bacteria, which include salmonella, are only able to be killed when it is cooked properly.

Chicken Breast Recipe Tip
Toasting Hazelnuts

	To toast hazelnuts, distribute them on a baking sheet and place them in your oven (300 F). Roast till they're golden brown, shifting them around from time to time. Rub them in a cloth while still hot to remove their brown outer covering.

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