Apricot Rosemary Chicken Breasts

2 cans (1 lb each) of apricot halves
1 cup apricot preserves
1/2 cup sugar
2 tsp Dijon Mustard
1/4 cup sherry, white wine, or apple juice
2 tsp fresh chopped rosemary (or 1 tsp dried)
3/4 tsp. pepper

Chicken:

8 boneless, skinless chicken breast (approx. 6 ounces each)
Olive Oil (about 1 Tbsp)
Paprika

Sauce:
Open cans of apricots and drain them, saving the syrup from one can. Save 8 halves for garnish. Put the rest of the apricots, along with the syrup, Apricot Preserves, mustard and sherry into a blender or food processor, and puree. Add the rosemary and pepper, pour into a saucepan, and simmer gently for about 30 minutes, stirring occasionally. If sauce becomes too thick, dilute with more sherry or apple juice.

Chicken:
Trim fat from chicken pieces. Brush lightly with olive oil and sprinkle with Paprika. Place in a lightly greased baking dish. Bake at 350 degrees for 20-30 minutes (depends on thickness of chicken). Remove from oven and baste top of each breast with 1 Tbsp of sauce. Return to oven for 10 minutes to glaze.

To serve:
Make a pool of sauce on plate and lay chicken breasts in it. Pour a little more sauce over chicken. Garnish with an apricot half and a sprig of rosemary or some parsley. If desired, chopped pecans can be added to sauce, and pecan halves used for garnish.