Chicken has a well-known affinity for fruit that opens the doo to lots of options for preparation.Here,the apricots shake the flavor of the chicken awake. A note of caution: Read the label on packaged frozen chicken breasts; some of them are injected with a saline  solution and thus contain a hefty amount of sodium.Be sure to use fresh rosemary,not dried,because the dried herb does not have time to soften in the glaze and will remain too spiky.

Ingredients for 6 servings are; (1) 10 dried apricot halves,preferable the tart California variety (2) 1 cup no-salt,fat-free vegetable broth (3) 2 teaspoons chopped fresh rosemary (4) 2 teaspoons apple-cider vinegar (5) 2 teaspoons reduced-sodium soy sauce (6) 1/4 teaspoon freshly ground black pepper (7) 2 teaspoons olive oil (8) 3 very large skinless and boneless chicken breasts (about 10 to 12 ounces each),halved,or 6 small skinless and boneless chicken breasts (about 5 to 6 ounces each)

1. Preheat oven to 375F

2. Bring the apricots,broth,rosemary,vinegar,soy sauce,and pepper to a boil in a small saucepan set over medium-high heat.Remove from heat,cover,and set aside until the mixture cools and apricots soften,about 10 minutes.

3. Pour the apricot mixture into a food processor fitted with the chopping blade,or a large blender.Add the olive oil and puree,scraping down the sides of the bowl as necessary.

4. Placechicken  breasts in a roasting pan or baking dish large enough to hold them comfortable in one layer.Spread the apricot glaze over the breasts.Bake 10 minutes undisturbed,then bake another 15 minutes,basting with the pan juices every 5 minutes,until the chicken is cooked through and lightly browned,Let stand at room temperature 5 minutes before serving.

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