Apricot Chicken

4 chicken breasts halved, boneless, skinless

2 tbsp soy sauce

3 tbsp rice wine or dry sherry

1 tbsp grated fresh or ground ginger

6 oz ready to eat dried apricots, diced

1 cup rice

1 cube chicken bullion

1/2 cup chopped walnuts

1 8 oz can sliced water chestnuts

1 medium onion, diced

2 tbsp chopped parsley

Dash of basil, and cilantro

Marinate chicken overnight in the a soy sauce, rice wine and ginger mixture.

(Save marinade) In a medium pan cover dried apricots with 1 cup water and

simmer until soft and done.(About 5 minutes). In another medium pan,

add chicken to 1 1/2 cups boiling water and simmer until soft and done

(about 10 minutes). Remove chicken and cut into bite sized pieces.

Save water. Add 1 1/2 cups of water to saved chicken water and add rice,

diced onions and chicken bouillon. Slow boil this until rice is soft (about 15 minutes).

Combine all ingredients including leftover marinade and herbs and mix well.

Put all ingredients into a large casserole dish and bake in 350 over for 40 minutes,

or until heated thoroughly.