To make the Apricot Sauce:
Pan fry in olive oil:
2 onions, diced
lots of garlic, diced
Cook until translucent.
Add:
2 tins (drained of apricots) or the same amount of fresh or frozen apricots)
1/2 tsp dry mustard powder
1 tsp oregano fresh or dried
1/2 tsp smoked paprika
salt and pepper and chili to taste
1 tsp lemon juice
1/2 tsp honey or sweetener (optional)
Cook well. then whizz til smoothish.
Pour 1/2 the mix over chicken breasts.
Bake in the oven on 180 degrees for 25 to 30 minutes or until the chicken is cooked (juices clear when pricked).
Serve with salad and whatever else you fancy and the remainder of the apricot sauce.
Time in the kitchen 15 minutes prep time plus cook time.