Spiced Chicken Breast with Dried Apricots

¾ cup B & R Farms California Dried Apricots

1 ½ C water

½ C sliced almonds

1/3 C sesame seeds

2 T ea ground cumin, coriander, paprika, oregano & salt

¼ C olive oil

2 T fresh lemon juice

4 bone-in chicken breasts

Heat oven to 425F. In a small saucepan, combine the apricots & water. Bring to a boil, lower heat & then simmer, partially covered, for 10 min. Set aside. Toast the almonds & sesame seeds in the oven until just beginning to brown, about 2 min. Transfer 1/3 C almonds and ¼ C sesame seeds to a blender; pulverize with the cumin, coriander, paprika, oregano & ½ t salt.

Put the mixture in a small bowl; stir in the oil & lemon juice to make a paste. Stir 1/2 of the paste into the apricots mixture. Put the chicken breast in a small roasting pan, skin-side up & coat with the remaining paste. Pour the apricot mixture over chicken. Cook in the lower third of the oven until done, 20-25 min. If chicken browns too quickly, cover pan with foil the last 10 minutes of cooking. Transfer to a plate & spoon drippings from the pan. Top with the apricots, almonds and sesame seeds.  Makes 4 servings.