1 box (6 1/2 oz.) low grain & wild rice
1/2 tsp. salt
6 tbsp. butter
9 whole skinless, pitted apricots, canned
3 whole boneless, skinned chicken breasts, halved
1/2 c. apricot brandy or nectar
1/4 tsp. pepper

Preheat oven to 350 degrees. Grease 13 1/2 x 8 1/2 x 2 inch casserole. Prepare rice following package directions. Stir 2 tablespoons of butter and coarsely chopped apricots (6) and add to rice. Spoon rice and apricots into casserole.

Saute chicken breast halves in remaining 4 tablespoons of butter. Cook chicken until golden brown, about 2 minutes on each side. Half remaining apricots. Arrange chicken pieces on top of rice in casserole with apricots between. Pour brandy or nectar over chicken. Bake uncovered for 25 minutes or until chicken is no longer pink in center. Season with pepper. Serve immediately.