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

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

Put the jelly, mustard, almonds, sugar, lemon juice and cinnamon in the skillet. Cook until jelly is melted. Mix well and pour over chicken. Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for another 10 minutes. Recipe serves two. For 4 servings, double the amounts of ingredients. Baking time would be the same. This chicken goes well with rice which will absorb the delicious sauce.