ingredients

• 1  6- or 7-ounce package  dried apricots, snipped (about 1 1/3 cups)
• 1/2  cup  dried cranberries
• 3  tablespoons  honey
• 1-1/2  teaspoon  ground ginger
• 2/3  cup  fine dry bread crumbs
• 2  tablespoons  snipped fresh parsley
• 1  tablespoon  all-purpose flour
• 1  tablespoon  finely shredded Parmesan cheese
• 1  teaspoon  paprika
• 1/2  teaspoon  sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried oregano, crushed
• 1/4  teaspoon  garlic powder
• 1/4  teaspoon  onion powder
• 2  tablespoons  shortening
• 2    eggs
• 6  medium  skinless, boneless chicken breast halves (about 2 lb.)

directions

1. Preheat oven to 350 degree F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Stir together apricots, cranberries, honey, and ginger; set aside.

2. Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and 1/4 teaspoon pepper. Cut in shortening until mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in another shallow dish; beat lightly with a fork.

3. With a meat mallet, lightly pound each chicken breast between two pieces of plastic wrap into a rectangle slightly less than 1/4 inch thick. Remove wrap. Spoon a scant 1/4 cup of apricot mixture onto center of each chicken breast. Fold in bottom and sides. Roll up. Secure with toothpicks. Dip in egg, then in crumb mixture. Place in prepared dish. Bake for 35 to 40 minutes or until no pink remains. Discard toothpicks. Makes 6 servings.