Cindy’s Apricot Chicken - Edible Cape Cod

Ingredients

• ¼-½ cup flour for dredging
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon each of salt and pepper
• 2 pounds boneless chicken breasts
• ½ cup olive oil
• 1 15-ounce jar of Polaner All Fruit Apricot or any apricot preserve or orange marmalade
• 2 cups dried apricots (halved)
• 2 tablespoons soy sauce
• 1 tablespoon each of toasted white and black sesame seeds
• ½ cup water
• 2 scallions sliced for garnish