2 whole boneless, skinless chicken breasts

SAUCE:

12 med. dried apricots (3 oz.)
1 1/2 c. orange juice
2 tbsp. lemon juice
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. brown sugar
1 tbsp. rice vinegar
2 tsp. fresh grated ginger
1 tsp. Dijon mustard

Cook apricots in orange juice until tender (about 10 minutes). Place in blender with remaining ingredients. Puree for 15-20 seconds. Place boneless-skinless chicken breasts in a shallow baking dish and cover with the sauce. Bake under foil cover at 325 degrees for 30 minutes. Uncover for additional 30 minutes or until tender.