2 whole chicken breasts, skinned & boned
2 tbsp. butter
1/4 c. red currant jelly
1/4 tsp. cinnamon
2 tbsp. Dijon mustard
1/4 c. slivered almonds
1 1/2 tbsp. brown sugar
1 tbsp. lemon juice

In a skillet brown the chicken in the butter for about 3 minutes on each side. Remove the chicken to a flat-bottomed glass baking dish just big enough to hold the meat without placing the pieces on top of 1 another.

Put the jelly, mustard, almonds, sugar, lemon juice and cinnamon in the skillet. Cook until the jelly has melted and everything is well mixed.

Pour this mixture evenly over the chicken. Cover with plastic wrap and microwave on high for 8 minutes. Let stand for 2 minutes before uncovering. Or cover with foil and bake in a preheated 350 degree oven for 20 minutes. Uncover and bake for another 10 minutes.