6 chicken breast halves, skinned and boned
2 tablespoons butter or margarine, melted
1/2 cup red currant jelly
2 tablespoons prepared mustard
1 1/2 tablespoons brown sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/3 cup slivered almonds
Recipe
Place chicken in a lightly greased 13x9x2-inch baking dish. Drizzle with melted butter.
Combine jelly and next 5 ingredients in a saucepan; cook over medium heat until jelly dissolves, stirring occasionally. Remove from heat; let cool slightly. Stir in almonds.
Pour half of jelly mixture over chicken; cover and bake at 350º for 20 minutes. Uncover and bake an additional 5 minutes or until done. Baste with remaining jelly mixture.
Broil chicken 4 inches from heat 1 minute or until almonds are golden.