Cinnamon-Apricot Chicken Breasts

• 2 cups water
• 1 cinnamon stick
• 6 tablespoons butter, divided
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup uncooked long grain rice
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1-1/2 cups chicken broth
• 1 cup coarsely chopped dried apricots
• 1/3 cup orange juice
• 2 tablespoons lemon juice
• 1 teaspoon grated orange zest
• 1/2 teaspoon dried savory
• 3/4 cup coarsely chopped pecans

1. In a large saucepan, combine the water, cinnamon stick, 2 tablespoons butter, sugar and salt; bring to a boil. Stir in rice. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 10 minutes. Set aside.
2. In a large skillet, cook chicken in remaining butter over medium-high heat until a thermometer reads 170u0b0. Remove and keep warm. In the same skillet, saute onion and garlic over medium-low heat until onion is tender. Stir in the broth, apricots, juices, zest and savory; simmer for 5 minutes.
3. Remove cinnamon stick from rice; stir in apricot mixture. Spoon into a greased 13x9-in. baking dish; top with chicken.
4. Cover and bake at 350u0b0 for 20 minutes. Uncover; sprinkle with pecans and bake for 10 minutes or until juices run clear.

water, cinnamon, butter, sugar, salt, long grain rice, chicken, onion, garlic, chicken broth, apricots, orange juice, lemon juice, orange zest, pecans

Taken from www.tasteofhome.com/recipes/cinnamon-apricot-chicken-breasts/ (may not work)