Almond And Apricot Roasted Chicken

Total Time: 58 mins Preparation Time: 19 mins Cook Time: 39 mins

Ingredients

• Servings: 4
• 3 tablespoons butter or 3 tablespoons margarine, divided
• 1 medium leek, halved lengthwise, rinsed, and thinly sliced ( 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

Recipe

• 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.