Apricot Almond Chicken

• 2-1/4 cups chicken broth
• 1 cup uncooked long grain brown rice
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1/4 cup chopped sweet red pepper
• 1 teaspoon salt, optional
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 tablespoons apricot preserves
• 1/3 cup sliced almonds, toasted

1. In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Top with chicken.
2. Cover and bake at 350u0b0 for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
3. Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a thermometer reads 170u0b0. Let stand for 5 minutes before serving.

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

Taken from www.tasteofhome.com/recipes/apricot-almond-chicken/ (may not work)