Alan's Apricot Chicken 2 boneless chicken breasts 1-2 cloves garlic, crushed 1/2 cup dried apricots, chopped 1 tbsp Amaretto 1/2 cup pine nuts (pignoles), chopped 1 tsp cinnamon pinch Chinese 5 spice powder pinch tumeric 2 tbsp honey, optional 1 box Cous-cous Plunge apricots into boiling water for a minute to soften. Prepare cous cous in water used for boiling apricots. 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 375º Lay chicken on cutting board and slice about 3/4 thru with sharp knife. Open it up like a butterfly and flatten slightly. Place a heaping spoon of mixture on the chicken, add a small amount of cous cous, 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. Scoop remaining cous cous around chicken. Cous cous will continue to absorb some of the juices. Bake for 45 minutes. revised 27 Dec 1999 See more great recipes at http://food.barasch.com