Apricot Almond Chicken

Ingredients:
2-1/4 cups chicken broth
1 cup uncooked long grain brown rice
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt, optional
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons apricot preserves
1/3 cup sliced almonds, toasted
Directions:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken.
Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast.
Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a meat thermometer reads 170°. Let stand for 5 minutes before serving. Yield: 4 servings.