Title: Apricot chicken thighs
 Categories: Low-cal, Chicken
      Yield: 6 servings
 
    1/2 c  Apricot nectar
      2 T  Soy sauce
      1 T  Prepared Mustard
      6 x  Chicken thighs(2 lb),skinned
    1/4 c  Dry sherry
      1 T  Lemon juice
    1/2 t  Ground Ginger
     12 x  Dried Apricot halves
 
   Combine all but chicken and dried apricots. Mix well, set aside.
   Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
  Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar
  mixture over chicken. Cover and bake at 350 deg F for 45 minutes.
  Uncover, and place aproicot halves in apricot nectar mixture.
  Continue baking, uncovered, 15 minutes or until chicken is tender.
   Remove chicken to a warmed serving platter, discarding apricot nectar
  mixture. Garnish each thigh with 2 apricot halves. Serve immediately.
  
  PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g
  carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg
  calcium.