-
1
Preheat the oven to 400 degrees.
-
2
Place the apricots in a baking dish large enough to accommodate them in a single layer.
-
3
Place the butter, honey, cinnamon and ginger in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave.
-
4
Pour over the apricots and toss together.
-
5
Place in the oven and roast for 10 to 15 minutes, until the apricots are soft.
-
6
Remove from the oven and turn the oven down to warm.
-
7
Set aside.
-
8
Meanwhile, flatten the chicken breasts.
-
9
If they weigh a lot more than 4 ounces apiece (they usually weigh about twice that) cut them in half.
-
10
Place two sheets of plastic wrap on your cutting board or counter, overlapping slightly, to make a single large sheet, and brush lightly with oil.
-
11
Place a chicken breast in the middle and place two more sheets of plastic on top.
-
12
Working from the center to the outside, pound the meat with the flat side of a meat tenderizer until very flat, 1/4 inch thick or (preferably) even thinner.
-
13
Make sure you come down flat with the meat tenderizer, and dont pound too hard; if you hit the meat with the edge, you will tear it.
-
14
Season the pounded chicken breasts with salt and pepper.
-
15
Place the flour in a wide dish.
-
16
Dredge the chicken breasts lightly in the flour, tap off excess and stack between pieces of parchment (you will not use all of the flour; discard what you dont use).
-
17
Heat a wide skillet over high heat and add 1 tablespoon of the oil.
-
18
When the oil is shimmering in the pan and you can feel the heat when you hold your hand a couple of inches above it, add as many pieces as will fit into the pan without crowding (thats just one for my 12-inch pan) and brown on both sides, which should take only about 1 to 2 minutes per side.
-
19
Transfer to a platter or a sheet pan and keep warm in the oven.
-
20
Use the remaining oil for the next batches if necessary.
-
21
When all of the pieces have been cooked, turn the heat down to medium and scrape the apricots and all the liquid in the baking dish into the pan.
-
22
Stir and scrape the pan to deglaze with the juices from the apricots.
-
23
This should take less than a minute.
-
24
Scrape out of the pan onto the chicken breasts and serve, with rice or couscous.
