2 boneless chicken breasts
2 cloves garlic, crushed
1/2 cup dried apricots, chopped
1 tablespoon Amaretto
1/2 cup pine nuts (pignoles), chopped
1 pinch Chinese 5 spice powder
1 pinch turmeric
2 tablespoons honey, optional
Wash chicken and pat dry. Set in freezer about 30 minutes to firm up and easy to manipulate. While waiting for chicken, mix garlic, spices, apricots, pine nuts and Amaretto. Preheat oven to 375: Lay chicken on cutting board and slice about 3/4 through with sharp knife. Open it up like a butterfly and flatten slightly. Place a heaping spoon of mixture on the chicken and then fold over to close. You may want to secure with a toothpick. Set in a greased, oven-proof dish. Add the honey to the remaining fruit mix and pour over the chicken. Bake for 45 minutes. Excellent with rice or couscous.