Baked Chicken with Apples and Barley

A slight sweet glaze from the marmalade balances nicely with the curried chicken on a bed of barley with colored pepper “confetti.”

1 tablespoon olive oil

½ cup chopped onion

½ cup chopped red bell pepper

½ cup chopped green bell pepper

1 clove garlic, ﬁnely chopped

1 medium tart green apple, chopped

1-2 tablespoons curry powder

1 cup whole grain barley kernels

2-½ cups chicken broth

4 boneless, skinless chicken breasts

½ teaspoon garlic salt (or a little minced garlic)

3 tablespoons orange marmalade or apricot jam

Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally.
Add chopped apple and curry powder; sauté 4 minutes longer.
Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 20-25 minutes.
Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.

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