Tangy Almond Chicken (my FAVORITE dish!)

[hgrace]

Preheat oven to 350.

3 Tablespoons Butter
6-8 chicken breasts (frozen)
1 14 ounce jar of Red Plum Jam or Red Currant jelly
1/2 cup yellow mustard
1/2 cup slivered almonds
3 Tablespoons brown sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon

Melt butter in a large skillet over medium heat. Add chicken breasts and saute until brown on both sides. Place chicken in a pyrex pan sprayed with Pam. Add remaining ingredients to the the butter in skillet. Cook over medium heat until jelly/jam dissolves. Pour mixture over chicken. Cover with foil for 30 minutes, Uncover and bake an additional 10 minutes.

Great served with chircken flavored rice-a-roni.