Almond and Apricot Roasted Chicken |
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Prep Time: 19 Minutes Cook Time: 39 Minutes |
Ready In: 58 Minutes Servings: 4 |
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Recipe from Walmart Ingredients:
3 tablespoons butter or 3 tablespoons margarine, divided |
1 medium leek, halved lengthwise, rinsed, and thinly sliced (white and light green portion only) |
1/4 cup finely chopped dried apricot |
3 tablespoons finely chopped almonds, toasted if desired |
2 tablespoons seasoned dry bread crumbs |
3/4 teaspoon dried thyme leaves, divided |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
4 bone-in skin-on chicken breast halves |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 350°F Melt 2 tablespoons of the butter in medium nonstick skillet over medium heat. Add leek; cook and stir 3 minutes to wilt. Stir in apricots, almonds, breadcrumbs, 1/4 teaspoon each of the thyme, salt, and pepper. Remove from heat; set aside.
2. Rinse chicken with cold water and pat dry with paper towels. Carefully loosen, but do not remove, skin from breasts. Evenly spread one-fourth of mixture under the skin of each breast. Place chicken, skin-side up, in shallow baking dish; set aside.
3. Melt remaining 1 tablespoon butter; whisk into olive oil. Brush over chicken breasts; sprinkle evenly with remaining 1/2 teaspoon each thyme and salt and 1/4 teaspoon pepper.
4. Roast 35 to 45 minutes or until thermometer registers 170°F Serve with tossed salad and crusty French bread, if desired.
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