We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

5 min

total time icon

Total Time

30 min

calories icon

Calories per serving


servings icon



Ingredients (8)
  • 6 boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1/2 cup onion, chopped
  • 1 bag (8 oz) DOLE® Pitted Dates, chopped
  • 8 dried apricot halves, chopped
  • 2 tablespoons apricot or peach fruit spread
  • 1/2 teaspoon ground cinnamon
  • fresh parsley sprigs
  1. Coat a large skillet with nonstick cooking spray. Cook poultry over medium heat about 5 minutes on each side (less for turkey slices) or until poultry is no longer pink. Remove from heat; cover and keep warm.
  2. To the skillet, add broth, onion, dates and apricots. Bring to boil, stirring occasionally. Reduce heat to low; cook until liquid is reduced by half (about 8-10 minutes).
  3. Stir apricot spread and cinnamon into sauce until blended; spoon over poultry. Garnish with parsley. Serve immediately with grilled root vegetables.