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

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