Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    chicken breast halves -- skinned and boned
   1 1/2  cups          apricot nectar
   1      tablespoon    red wine vinegar
   1      tablespoon    brown sugar
   1      tablespoon    Dijon-style mustard
   1      cup           dried tart cherries
   1      17 ounce can  apricot halves -- drained and cut into

Preparation:

Cook chicken on gas or charcoal grill, under the broiler, or on top of the stove. Season, as desired; keep warm. In a large skillet, combine apricot nectar, vinegar, brown sugar and mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10 minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens. Serve sauce over chicken. Serving size: 1 chicken breast half "For a simple dinner, grill or broil chicken and top with this tangy sauce."