1/2 c. dried apricots
1/2 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 apricots, vinegar, honey, salt and 1/2 cup of water. Bring to a boil, reduce heat and simmer until apricots are soft, approximately 15 minutes. In a food processor or blender, puree until smooth. Set sauce aside.

Preheat oven to 325 degrees. With a sharp knife, cut a pocket lengthwise in each chicken breast. In a small bowl combine cheese, almonds and scallions. Stuff pockets in chicken with cheese filling.