4-6 chicken breasts, boned & skinless
1 (1 lb.) can apricot halves
2 tbsp. butter
Dried rosemary to taste (1/2 - 1 tsp.)

Place chicken in shallow baking dish. Pour half of the juice from apricots over chicken. Place apricot halves (cut side down) on chicken; dot with butter and sprinkle with crushed rosemary. Bake in 325 degree oven for 30 to 40 minutes, or until chicken is done. Spoon liquid back over chicken and apricots several times during baking.

Serve with fresh spinach salad and sesame seed rolls. Serves 4.