Apricot-Almond Chicken 4-1/2 cups chicken broth2 cups uncooked long-grain rice1 onion, diced1 red pepper, chopped8 boneless, skinless chicken breasts8 tablespoons apricot jam or preserves2/3 cup toasted sliced almondsPreheat oven to 350 degrees. Combine the broth, rice, onion and pepper and divide among two 9 x 13-inch baking dishes. Top with chicken. Bake for 60 minutes. Uncover and stir the rice. Place 1 tablespoon of jam atop each chicken breast. Bake for 5 minutes. Sprinkle with almonds and bake 5 minutes longer.Summertime Vegetable Bake 2 pounds eggplant, peeled¼ cup olive oil2 onions, chopped1 teaspoon minced garlic2 zucchini, sliced4 tomatoes, chopped1 tablespoon basil½ teaspoon pepper½ cup grated Parmesan cheese1 cup season bread crumbs2 tablespoons melted butter1 cup shredded mozzarella cheesePreheat oven to 375 degrees. In a large skillet sauté the eggplant in oil until lightly browned. Add onions, garlic and zucchini. Sauté for 5 more minutes. Add tomatoes, basil and pepper. Cover and simmer for 10 minutes. Remove from heat and stir in Parmesan.Pour mixture into a greased 9 x 13-inch baking pan. Combine bread crumbs and melted butter and sprinkle on top. Bake for 15 minutes. Sprinkle with mozzarella and bake another 10 minutes. Apple Crisp This is homey and really good; I think I’m going to go make some right now!6 apples (granny smith are best), sliced and mixed with 1 teaspoon cinnamon1 cup brown sugar1 cup flour1 cup oatmeal1 cup oil1 cup chopped pecansPreheat oven to 350 degrees. Place apples in a 9 x 13-inch pan. Mix together remaining ingredients and spread over apples. Bake for 50 – 60 minutes. Serve warm with ice cream.
Apricot-Almond Chicken and more
Try these recipes for a delicious meal.
Apricot-Almond Chicken 4-1/2 cups chicken broth2 cups uncooked long-grain rice1 onion, diced1 red pepper, chopped8 boneless, skinless chicken breasts8 tablespoons apricot jam or preserves2/3 cup toasted sliced almondsPreheat oven to 350 degrees. Combine the broth, rice, onion and pepper and divide among two 9 x 13-inch baking dishes. Top with chicken. Bake for 60 minutes. Uncover and stir the rice. Place 1 tablespoon of jam atop each chicken breast. Bake for 5 minutes. Sprinkle with almonds and bake 5 minutes longer.Summertime Vegetable Bake 2 pounds eggplant, peeled¼ cup olive oil2 onions, chopped1 teaspoon minced garlic2 zucchini, sliced4 tomatoes, chopped1 tablespoon basil½ teaspoon pepper½ cup grated Parmesan cheese1 cup season bread crumbs2 tablespoons melted butter1 cup shredded mozzarella cheesePreheat oven to 375 degrees. In a large skillet sauté the eggplant in oil until lightly browned. Add onions, garlic and zucchini. Sauté for 5 more minutes. Add tomatoes, basil and pepper. Cover and simmer for 10 minutes. Remove from heat and stir in Parmesan.Pour mixture into a greased 9 x 13-inch baking pan. Combine bread crumbs and melted butter and sprinkle on top. Bake for 15 minutes. Sprinkle with mozzarella and bake another 10 minutes. Apple Crisp This is homey and really good; I think I’m going to go make some right now!6 apples (granny smith are best), sliced and mixed with 1 teaspoon cinnamon1 cup brown sugar1 cup flour1 cup oatmeal1 cup oil1 cup chopped pecansPreheat oven to 350 degrees. Place apples in a 9 x 13-inch pan. Mix together remaining ingredients and spread over apples. Bake for 50 – 60 minutes. Serve warm with ice cream.