Active Time

　　10 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 servings

　　4 (6-ounce) skinless boneless chicken breast halves

　　5/8 teaspoon salt

　　1/2 teaspoon black pepper

　　1/3 cup sliced almonds

　　1/2 cup apricot preserves

　　1 1/2 tablespoons soy sauce

　　1 tablespoon whole-grain mustard

　　1 tablespoon unsalted butter

　　

Step 1

Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).

　　

Step 2

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.

　　

Step 3

While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.

　　

Step 4

Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

　　

Step 5

Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.