Apricot-Walnut Chicken with Apricot Sauce

4 boneless-skinless chicken breasts
1 2 cups Stovetop Stuffing, prepared as directed
1/3 c. chopped walnuts
1/3 c. diced dried apricots
2 c. Italian bread crumbs
2 eggs, beaten

1. Pound out chicken breasts to twice its size.*
2. Mix prepared stuffing, walnuts and apricots,
and place 1/4 of mixture onto one side of the flattened breasts.
3. Fold chicken to enclose stuffing, and press edges to seal.
4. Dip Chicken into beaten egg, and press into Italian bread crumbs on both sides.
5. Place stuffed breasts on lightly greased, heavy baking sheet.

Bake at 350 for 2 hour, or until 180 degrees in center.
Hold on warm until served.
*When doing this for a large group, I have the butcher cube the partially thawed breasts one time.

Apricot Sauce
1 c. Apricot jam
4 Tbs. Crushed pineapple
2 Tbs orange juice concentrate
1/4 c. brown sugar
1 teas cinnamon
Mix together in heavy sauce pan on medium heat.
Stir over heat until bubbly, and then hold on warm until served.
May serve on the side, or spoon over chicken.

Serves 4 adults.
This is very nice served with rice pilaf and a fresh fruit salad.