1/2 c. plain dried bread crumbs
1 tbsp. sesame seeds
2 tbsp. sour cream
1 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1 garlic clove, minced divided
Salt and pepper to taste
2 skinless, boneless chicken breasts
2 tsp. vegetable oil
3 tbsp. reduced calorie apricot spread
16 calories per 2 tsp.
2 tsp. teriyaki sauce
1/4 tsp. each Dijon mustard and minced
Pared ginger root

Preheat oven to 425 degrees. Combine bread crumbs and sesame seed. In another bowl combine sour cream, lemon juice, Worcestershire sauce, half of the garlic, and salt and pepper. Dip chicken into sour cream mixture, then into crumb mixture. Coat both sides. Transfer chicken to non stick baking sheet and drizzle with oil; bake turning once, about 12 to 15 minutes. Meanwhile prepare sauce by combining remaining ingredients. Cook over medium heat stirring frequently until smooth and thoroughly heated, three to four minutes.

To serve, cut chicken into bite size pieces or leave whole and serve with dipping sauce. Serves two. Each serving has 366 calories, 12 grams fat.