8-10 pieces chicken cutlets (pounded)

BOWL 1:
1/2 c. flour

BOWL 2:
2 beaten eggs
2 tbsp. soy sauce
2 tbsp. water

BOWL 3:
1 c. plain bread crumbs
1/4 c. sesame seeds
1 tsp. paprika
1/2 tsp. garlic (minced)
1/2 tsp. salt
1/4 tsp. pepper

Dip chicken in bowls 1-2-3. Fry and drain. Place in baking pan and bake about 15 minutes at 400 oven.

APRICOT SAUCE:

1 (8 to 10 oz.) jar apricot preserves
1 clove garlic, crushed
2 tsp. soy sauce
1/4 c. water

Mix together. Heat on low until bubbly. Spoon over chicken. Serve with rice and vegetable.