1/4 c. butter
1 c. bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. dried parsley flakes
1 tsp. paprika
4 lg. whole boneless chicken breasts, split and skin removed
8 tbsp. apricot marinade
8 tbsp. grated Cheddar cheese

Place 1/4 cup butter in Pyrex bowl and microwave on high 45 to 60 seconds or until melted. In another container, mix bread crumbs, Parmesan cheese, parsley, and paprika. Dip each chicken piece in butter, then coat with crumb mixture. With sharp knife, slit breaded chicken pieces and spread each pocket slit with 1 tablespoon of apricot marinade. Microwave, covered, with vented plastic on 1 corner or a Pyrex glass top on high 5 to 6 minutes. Turn dish and microwave on high 5 to 6 minutes more. Do not turn over. Generously sprinkle tops of chicken pieces with grated cheese and microwave 1 more minute. Add a dash of nutmeg to each piece and garnish with parsley or lemon slice.

Apricot Marinade: To 1 jar of apricot jam, add 3 tablespoons vinegar. Heat until melted and thickened again.