Curried Chicken with Apricots

6 skinless chicken breast halves
6 oz B&R Farms Dried Apricots, cut in half
1/4 C raisins
1 C orange juice
1 T unsalted butter, melted
2 T onion, minced
1 clove garlic, minced
1½ t curry powder
½ t cinnamon
½ t chili powder
½ t salt
1/4 t ginger
1 bay leaf, broken
1/4 C skim milk

Option: 2 C cooked rice

In a small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally. In small dish, combine butter, onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf ; stir to mix well. In a greased 2 quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken. To orange juice, add skim milk; pour over chicken. Cover and bake in 350F oven about 1 hour, removing cover after 45 minutes and cooking uncovered for final 15 minutes. If desired, serve with rice.