Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Apricot Chicken Followup-To: rec.food.cooking Date: 21 Jan 2000 06:18:57 -0700 Organization: attcanada.net Lines: 26 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <030501a8f4da$0194e060$f4d6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39004 Apricot Chicken 2 boneless chicken breasts 1-2 cloves garlic, crushed 1/2 cup dried apricots, chopped 1 Tbsp Amaretto 1/2 cup pine nuts (pignoles), chopped pinch Chinese 5 spice powder pinch turmeric 2 Tbsp honey, optional Wash chicken and pat dry. Set in freezer about 30 minutes to firm up and easy to manipulate. While waiting for chicken, mix garlic, spices, apricots, pine nuts and Amaretto. Preheat oven to 375: Lay chicken on cutting board and slice about 3/4 through with sharp knife. Open it up like a butterfly and flatten slightly. Place a heaping spoon of mixture on the chicken and then fold over to close. You may want to secure with a toothpick. Set in a greased, oven-proof dish. Add the honey to the remaining fruit mix and pour over the chicken. Bake for 45 minutes. Excellent with rice or couscous. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.