Apricot Almond Chicken

• 1/4 cup apple cider vinegar
• 1/2 cup all-fruit apricot jam
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 4 (4 oz.) boneless, skinless chicken breasts
• 2 Tbsp. sliced almonds
• 1 cup dried apricots
• 1 cup boiling water
• 1 Tbsp. extra-virgin olive oil
• 1/2 cup chopped shallots
• 1 1/2 tsp. fresh thyme, minced

1. Combine vinegar and jam in a small pot over medium to low heat. Cook, stirring often, until the jam is dissolved, approximately 3 to 4 minutes. Remove from heat and stir in salt and pepper. Let cool slightly and reserve 1/2 cup of sauce. Place chicken and remainder of sauce in a large re-sealable plastic bag. Seal and shake gently to coat. Place in refrigerator and let marinate for 1 to 2 hours.
2. In a small dry skillet, over medium heat, toast almonds until lightly browned, approximately 5 minutes. Remove from heat immediately and set aside.
3. Place dried apricots in 1 cup of very hot water for 2 minutes. Remove and set aside. Chop finely when cool.
4. Heat oil in a large skillet over medium to high heat. Add shallots and thyme and cook, stirring often, until shallots soften, about 1 minute. Remove chicken from marinade, discarding marinade. Add the chicken to the pan and cook until it starts to brown, about 2 minutes on each side. Add the reserved apricot sauce and softened chopped apricots. Stir to fully coat chicken. Reduce heat, cover and cook until chicken is cooked through, approximately 8 to 10 minutes. Sprinkle with almonds and serve immediately.
5. - See more at: http://www.acac.com/2014/02/26/apricot-almond-chicken/#sthash.OmGEprDp.dpuf

apple cider vinegar, allfruit apricot jam, salt, freshly ground pepper, chicken breasts, almonds, apricots, boiling water, extravirgin olive oil, shallots, fresh thyme

Taken from www.epicurious.com/recipes/member/views/apricot-almond-chicken-52832051 (may not work)