2 tbsp. apple juice
2 tbsp. apricot brandy
Dash each: allspice, cinnamon, ground cloves
1/2 c. chopped mixed dried fruits
1/2 c. chopped onion
1 tbsp. butter
1/4 tsp. poultry seasoning
1/2 c. cooked brown rice
4 whole chicken breasts, halved
1 recipe orange sauce (below)

Combine first 6 ingredients. Let stand 2 hours. In saucepan, cook onion in butter until tender. Add poultry seasoning, 1/4 teaspoon salt and dash of pepper. Remove from heat; stir in rice. Drain fruit, reserving liquid; add to rice mixture. Pound chicken breasts (place between 2 pieces of clear plastic wrap) to 1/4 inch thickness. Place about 2 tablespoons rice mixture in center of each piece. Fold in sides and roll chicken forming a bundle. Place seam side down in 12 x 7 1/2 x 2 inch dish. Pour orange sauce over chicken. Cover with foil. Bake 30 to 40 minutes at 350 degrees.

Orange sauce: Melt 2 tablespoons butter; add 2 tablespoons flour, 1 1/2 teaspoon cinnamon, 3/4 teaspoon shredded orange peel and several dashes bottled hot pepper sauce. Add 1 1/4 cup orange juice and reserved liquid. Cook until thick.