LAST EDITED ON 06-30-10 AT 03:25 PM (EST)The temperature started to cool down this afternoon so I decided to make this tonight. DH, DS and his girlfriend all gave it a thumbs up. It is my favorite kind of recipe - easy and delicious!
My cutlets didn't look big enough to cook for almost an hour so I cooked it for 25 minutes and only 5 minutes with the sauce and they came out perfectly. I made a wild rice mix to go with it and put the chicken and sauce over the rice and topped with the almonds. It was very yummy. I threw some asparagus and sliced summer squash on the grill to eat for a side dish.
The only change I made was to use the entire container (6 oz.) of plain yogurt. I wasn't going to save the little bit leftover and thought it might help cut down on the sweetness (it did). I was using very cheap apricot jam from Stop & Shop because I had it in the cupboard.
Thanks silvergirl. I will definitely make this one again!
ETA: I also used 4 chicken cutlets but kept the amount of the sauce the same. Good suggestion SG!