1 (6 oz.) box long grain & wild rice mix
6 boneless, skinless chicken breast halves
10 whole canned apricots
1/4 c. apricot brandy or apricot nectar

Preheat oven to 350 degrees and grease a 13"x8"x2" glass casserole. Prepare rice according to the package directions, chop six apricots and stir into the cooked rice. Spread the rice into the casserole, set aside. Saute the chicken breasts in a non-stick pan sprayed with cooking spray for 2 minutes on each side. Arrange the chicken pieces on top of the rice with the rest of the apricots, halved, in between. Pour apricot brandy or nectar over the top. Bake, uncovered about 20 to 25 minutes or until chicken is cooked. Serve at once. Serves 6.