1/2 c. dried apricots
1/4 c. cider vinegar
2 tbsp. honey
1/4 tsp. salt
4 skinless, boneless chicken breast halves
1 c. grated Swiss cheese
1/4 c. chopped, toasted almonds
3 scallions, sliced

In a small, non-aluminum saucepan, combine dried apricots, vinegar, honey, salt, and 1/2 cup water. Bring to a boil; reduce heat and simmer until apricots are soft (about 15 minutes). In a food processor or blender, puree until smooth. Thin with more water, if desired. Set sauce aside.

Preheat oven to 325 degrees. With a sharp knife, cut a pocket lengthwise in each chicken breast half. In a small bowl, combine cheese, almonds, and scallions. Stuff pockets in chicken with cheese filling. Arrange chicken breasts in a 12 x 8 x 2 inch baking dish. Pour reserved sauce over chicken. Cover with foil and bake 30 minutes. Uncover; baste with pan drippings and bake for 15 minutes longer until chicken is tender. Serves 4.