from Gourmet magazine, January 2005 4 skinless boneless chicken breast halves — (6- oz) 5/8 teaspoon salt 1/2 teaspoon black pepper 1/3 cup sliced almonds 1/2 cup apricot preserves 1 […]
from Gourmet magazine, January 2005 4 skinless boneless chicken breast halves — (6- oz) 5/8 teaspoon salt 1/2 teaspoon black pepper 1/3 cup sliced almonds 1/2 cup apricot preserves 1 […]