8 to 10 sm. whole chicken breasts, deboned, skin left intact
1/2 lb. dried apricots, snipped into quarters
1 lb. fresh spinach or 2 boxes frozen, chopped spinach
1 1/2 c. seasoned bread crumbs
1 tsp. cinnamon
1/2 tsp. nutmeg
1 med. yellow onion, chopped fine
1/2 c. chopped fresh parsley
1 or 2 eggs
1 c. white wine or 1 c. ginger ale

Preheat oven to 350 degrees. Soak apricots in wine or ginger ale for several hours or overnight. Clean spinach; steam briefly. Drain and squeeze in clean towel. Get as dry as possible, then chop in food processor. Or thaw, drain and squeeze frozen spinach. Try to get as much moisture as possible out of spinach.

Mix apricots, spinach, bread crumbs, onion, parsley, and spices together. Mix with 1 or 2 eggs. Mixture should be moist enough to hold together when pressed into a small mound. Place 2 to 3 tablespoons in center of chicken breast (not skin side). "Fold" chicken around stuffing and place, skin up, in a baking dish. Repeat with remaining chicken. Line breasts up in baking pan. Bake for 1 1/2 hours. Brush with glaze during last 20 minutes.

GLAZE:

1/2 c. undiluted orange juice concentrate
1/4 c. soy sauce
1/4 c. honey
1/4 c. ginger ale

Chicken may be prepared in the morning and baked at dinner time. Recipe easily doubles. Serves 8 to 10.