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Chicken w/Apricots and Almonds




Source of Recipe


Sandra Lee


Recipe Introduction


Chicken breast halves combined with lemon pepper, scallions and jalapeño, topped with apricots and almonds, to serve in just 20 minutes.


List of Ingredients






1⁄2 cup all-purpose flour

1 teaspoon salt

1⁄2 teaspoon lemon pepper, Lawry’s®

1 1⁄2 pounds boneless, skinless chicken breast halves

2 tablespoons or more extra-virgin olive oil, Bertolli®

2 scallions (green onions), finely chopped

1 jalapeño chile pepper,* sliced thin

1 teaspoon bottled minced ginger, Christopher Ranch®

1 teaspoon bottled minced garlic, Christopher Ranch®

1 teaspoon shredded lime zest

1 can (15-ounce) apricot halves, Del Monte®

1⁄4 cup sliced almonds, toasted, Planters®


Recipe





In a large zip-top plastic bag, combine flour, salt, and lemon pepper. Add chicken. Seal bag; shake to coat chicken. Remove chicken from bag; shake off excess flour mixture. Set aside.

In a skillet, heat olive oil over medium-high heat. Add chicken to hot oil; cook about 3 1⁄2 to 4 minutes per side or until cooked through (165 degrees F). Transfer chicken to a plate; set aside. Add scallions and jalapeño to skillet. Cook and stir for 1 minute, adding more oil. Add ginger, garlic, and lime zest; cook and stir for 30 seconds.

Drain apricots, reserving liquid. Set apricots aside. Add the reserved liquid to the skillet, scraping up browned bits in pan. Return chicken to skillet with any accumulated juices. Add apricots and toasted almonds. Stir to combine; heat through. Serve hot.

SERVES 4


NOTE: Because chile peppers contain volatile oils that can burn your skin and eyes, wear plastic or rubber gloves when working with them. If your bare hands do touch the peppers, wash your hands well.

SERVING IDEA: Lemon-Garlic Broccoli and Chicken-flavored ready rice