5 ounces dried apricots, chopped
½ cup sweetened dried cranberries (craisins)
3 TBSP honey
¼ tsp ground ginger
2/3 cup fine bread crumbs
1 TBSP all-purpose flour
1 TBSP finely shredded or grated Parmesan cheese
1 tsp paprika
½ tsp sugar
½ tsp salt
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
2 eggs
8 thinly sliced skinless boneless chicken breast halves (about 2 pounds)
Nonstick cooking spray
toothpicks
Preheat oven to 350 degrees. Coat a 3-quart rectangular baking dish with nonstick cooking spray. Set aside.
Stir together apricots, cranberries, honey and ginger. Set aside.
Stir together bread crumbs, flour, cheese, paprika, sugar, salt, garlic powder, onion powder and pepper. Transfer to shallow dish. Place eggs in another shallow dish. Beat lightly with a fork.
Spoon two tablespoons of apricot mixture onto center of each chicken breast. Roll up. Secure with two toothpicks. Dip in egg, then in crumb mixture. Place in prepared dish. Spray lightly on top with cooking spray. Bake for 35-50 minutes or until no pink remains. Discard toothpicks. Serves eight.
205 calories each