This is super easy to whip up, and you can let the rice cook while the chicken bakes. Simply combine apricot preserves with dijon mustard (I like the whole grain kind) and stir together very well to form a sauce. Cut chicken breasts (free-range and organic in our house!) into 2 or 3 strips each lengthwise, and bake them coated in the sauce at 450 for 45 minutes. Serve with veggies of your choice, or salad. I saved this recipe from an issue of Glamour magazine years ago, and it has never failed me.