Apricot-Orange Chicken Bake for Two | America's Test Kitchen

Ingredients

• 2 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed and patted dry with paper towels
• 1/4 cup orange juice
• 1/4 cup dried chopped apricots
• 1/3 cup apricot preserves
• 2 tablespoons honey
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon cornstarch
• 1 1/2 teaspoons water
• 3 tablespoons sliced almonds