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1
Preheat oven to 400u00b0F; coat a baking sheet or broiler pan with nonstick spray.
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2
Bring broth to boil in a small saucepan over med-high heat; add rice.
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3
Cover pan.
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4
Reduce heat to low, simmer rice 20 minutes.
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5
Remove rice from heat.
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6
Stir in almonds, water chestnuts, scallions, garlic, salt & pepper.
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7
Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl.
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8
Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast.
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9
Spoon about 1/3 cup mixture into each pocket.
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10
Seal opening with a toothpick, if needed.
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11
Heat oil in a large saute pan over medium high heat.
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12
Place chicken in pan, smooth side down; saute until golden, about 5 minutes.
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13
After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast.
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14
Baste chicken with hoisin mixture sprinkle with sesame seeds.
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15
Roast chicken 20 minutes or until stuffing (not chicken) reaches 165u00b0F on an instant read thermometer.
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16
Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat.
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17
Bring sauce to a boil, whisking often; remove from heat.
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18
Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.
