Apricot Chicken

Here is my version of this recipe for my freezer cooking day.

2-3 cans (whatever you think equals 1 1/2 lbs!) apricots in extra light syrup (I bought mine at Aldi)
5-6 frozen chicken breasts (depending on their size, use enough for a whole meal)
2 tablespoons coconut oil
1 chopped onion
2 cups chicken broth
1/2 -1 teaspoon dried rosemary, crushed
1 teaspoon cinnamon
1-3 teaspoons Tabasco or other hot sauce
salt & pepper

Drain all but one can of apricots and coarsely chop 1/3 of them. Puree the remaining 2/3, including the undrained can. Saute chopped onion in the oil, once browned add the broth, apricot puree, cinnamon, rosemary and Tabasco. Season with salt and pepper to taste. Bring to a simmer and lower the heat to gently simmer uncovered for 20-30 min. Add chopped apricots and simmer 5 min.
Now, you can either grill your chicken and serve it with the apricot sauce over rice, or like I did, cook the chicken breasts in the sauce in a crock pot all afternoon. If you do this reserve 1/4 cup of sauce [so 1-1 1/2 cups in all] to pour over each piece of chicken when you serve it over rice.

Matt loved this recipe-the chicken was so tender and the flavor just complex enough to suit both our tastes ;o) Yay!