Apricot Chicken or Tilapia

Rarely do I make a dish that is greeted by unbridled enthusiasm by my husband. But this was it. We ate it and then licked the plates afterward and wished forlornly for seconds.

To add to the perfection, this comes together in <30 minutes, even faster if you make it with tilapia instead of chicken.

Side note: We made this with tilapia because guess what I had in my freezer? It was delicious, but I'm sure chicken breasts are equally delicious. I've included instructions for both.

Apricot-Almond Chicken (or Tilapia)

Source: Taste of Home

4 boneless skinless chicken breast halves (4-6 ounces each) OR 4 boneless tilapia filets (3-5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup apricot preserves
1/4 cup chicken broth
1 tablespoon honey or dijon mustard
1/4 cup sliced almonds, toasted

Directions
For Chicken:

• Sprinkle chicken with salt and pepper. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15 minutes.
• In a small bowl, combine the preserves, broth and mustard. Pour over chicken; sprinkle with almonds. Bake 15-20 minutes longer or until chicken juices run clear. Yield: 4 servings.

For Tilapia:

• Sprinkle tilapia filets with salt and pepper. Place in a non-stick skillet sprayed with Pam. Cook on medium heat 4-5 minutes or until filets look opaque except for the very top. Carefully flip them over.
• Meanwhile, in a small bowl, combine the preserves, broth, and mustard. Pour over the tilapia after flipping it once. Allow to continue cooking about 5 minutes or until sauce is bubbly and thickened and fish flakes easily with a fork. Sprinkle with almonds and serve.