Fruit-Stuffed Chicken

Name: Fruit-Stuffed Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings.
Ingredients: 2 boneless skinless chicken breast halves; 3 tablespoons chopped dried apricots; 3 tablespoons chopped dried cranberries; 3 tablespoons chopped pitted dried plums; 1/2 cup apricot preserves; 1 teaspoon lemon juice

I created this recipe to serve at the wedding dinner for the pastor of our church. After experimenting with a lot of chicken dishes, I finally hit on a winner. The bride and groom were pleased. -Claudette Mogle, Federal Way, Washington

Ingredients

2 boneless skinless chicken breast halves
3 tablespoons chopped dried apricots
3 tablespoons chopped dried cranberries
3 tablespoons chopped pitted dried plums
1/2 cup apricot preserves
1 teaspoon lemon juice

Directions

Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish.
In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm.
Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce.