Apricot-Orange Chicken Bake

• 4 boneless skinless chicken breasts, trimmed (6-8 ounces each)
• salt and pepper, to taste
• 2/3 cup apricot preserves
• 1/2 cup dried apricot, chopped
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• 2 teaspoons curry powder
• 1 teaspoon Tabasco sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1/3 cup sliced almonds

1. Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
2. Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
3. Pat the chicken dry with paper towels, then season with salt and pepper.
4. Lay the chicken in prepared 9 by 13-inch baking dish.
5. Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
6. Simmer, whisking often, until the mixture has thickened, about 8 minutes.
7. Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
8. Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
9. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

chicken breasts, salt, apricot preserves, dried apricot, orange juice, honey, cider vinegar, soy sauce, curry powder, tabasco sauce, cornstarch, water, almonds

Taken from www.food.com/recipe/apricot-orange-chicken-bake-292057 (may not work)