Apricot Almond Chicken

• 2 1/4 c. chicken broth
• 1 c. uncooked long grain brown rice
• 1 small onion, chopped
• 1/4 c. chopped green pepper
• 1/4 c. chopped sweet red pepper
• 1 tsp. salt
• 1/4 tsp. dried thyme
• 1/4 tsp. dried marjoram
• 4 boneless skinless chicken breast halves
• 1/4 c. apricot preserves
• 1/3 c. sliced almonds, toasted

1. In a bowl, combine the first eight ingredients; mix well. Transfer to a greased 13 x 9 x 2 baking dish; top with chicken. Cover and bake at 350u0b0 for 55 to 60 minutes or until rice is tender.
2. Uncover.
3. Place a tablespoon of preserves on each chicken breast; sprinkle with almonds.
4. Bake 10 minutes longer or until chicken juices run clear.
5. Let stand 5 minutes before serving.

chicken broth, long grain brown rice, onion, green pepper, sweet red pepper, salt, thyme, marjoram, chicken, apricot preserves, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67614 (may not work)