3 tablespoons apricot jam
1-1/2 cups orange juice
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
6 chicken breast halves
Salt and pepper to taste
1 cup dried cranberries (craisins)
1 17 ounce can apricot halves -- drained and cut into small cubes
In a medium saucepan heat apricot jam, orange juice, vinegar, sugar and mustard until well combined.
Pound or butterfly the chicken cutlets to ½” thickness and season generously with salt and pepper.
Heat grill pan over medium high heat until very hot. Grill cutlets 3-4 minutes on each side; brushing with sauce. Remove from grill and keep warm.
Heat remaining sauce and add craisins and apricot pieces. Bring to a boil. Reduce heat; simmer 10 minutes or until sauce thickens. Serve sauce over chicken.