1/2 cup dried apricots, sliced
1/4 cup raisins
2 tablespoons (1/4 stick) butter
1 cup chopped seeded peeled tomatoes (I used canned)
1 10-ounce package frozen spinach, thawed
6 boneless chicken breast halves with skin
1. Soak dried fruit in hot water to cover for 15 minutes. Drain.
2. Cook spinach according to package directions. Drain, cool, squeeze out excess water.
3. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add tomatoes and sauté tomatoes until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.
4. Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string.
5. Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
6. Remove string from chicken. Cut each breast crosswise into 5 slices.
This recipe is a little dry, but I didn't like the sauce that came with it in the original Epicurious recipe (they also used chopped mushrooms, which I decided against). So I recommend serving this with something nice and moist -- and not too sweet! It was really delicious, even dry.