2 lb. boneless chicken breast
1 pkg. pitted prunes
1 can preserve plums
1 can preserve apricots
2 tbsp. brown sugar
8 oz. olive oil
mixed Italian herbs

Roast chicken breast at 300°F until cooked. Allow to cool, then strip chicken. Cut prunes, plums and apricots; add to chicken. Add brown sugar, olive oil, salt and pepper; mix together.