2 chicken breast, halved (about 2 lbs.)
3 tbsp. all purpose flour
1 tsp. paprika
1 to 2 tbsp. safflower or olive oil
1/3 c. apricot preserves
1 can (16 oz.) unpeeled apricot halves in extra light syrup
1 tbsp. freshly squeezed lemon juice
1 1/2 tsp. reduced sodium soy sauce
1 tbsp. med. dry sherry (optional)
1 1/2 tsp. brown sugar
1/4 tsp. chili paste with garlic OR Dash
Sesame hot oil (optional)
Sliced almonds
2 scallions, green and white part, cut into rings

Prepare chicken breasts: Remove skin and trim fat from chicken. Pat dry with paper towels. Mix together flour and paprika and dredge chicken breasts with this mixture. In a large nonstick skillet, over medium heat, brown chicken in oil until golden on both sides, about 5 or 6 minutes per sides. Remove chicken and drain on paper towels. Preheat oven to 350 degrees. Arrange browned chicken breast in one layer, meaty side up, in a shallow baking dish. Spread apricot preserves evenly over chicken. Drain apricots, pouring juice into a medium bowl. Slice apricots, if desired; set aside. Stir lemon juice, soy sauce, sherry, brown sugar and chili paste (if desired) into reserved apricot juice. Pour blended mixture over and around chicken.

Cover dish tightly with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes or until chicken is tender. Add drained apricots to juices surrounding chicken and bake an additional 5 minutes. Garnish with sliced almonds and scallion rings. Makes 4 servings.