Ingredients:

• 1 1/2 cups dry white wine
• 1 cup Sun Maid dried apricots
• 6 chicken breasts, remove skin
• 1 large red onion -- halved and sliced lengthwise
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cinnamon
• Salt and pepper
• 1/2 cup Sun Maid dried cranberries
• 1 cup chicken broth, fat-free or low fat and lower sodium

Directions:

Preheat oven to 375 degrees. Heat wine in a saucepan until boiling. Remove from heat, add apricots, and soak for 10 minutes. Remove apricots from wine and reserve wine. In a large, heavy casserole arrange chicken pieces, breast side up, and sprinkle with onion, spices, salt, pepper, apricots, and cranberries. Combine reserved wine and chicken broth and pour chicken. Cover casserole tightly and bake until chicken is very tender, 50 to 60 minutes.