1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat.
3. Add chicken to pan; cook 2 1/2 minutes on each side or until done.
4. Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until the chicken is done. Remove chicken mixture from pan; keep warm.
5. Wipe pan with a paper towel. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, and spinach; cook 3 minutes or until the spinach is slightly wilted. Serve spinach with chicken and apricots.

Serves 4 (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach).

Nutritional Information: CALORIES 432(18% from fat); FAT 8.8g (sat 1.6g,mono 5g,poly 1.3g); PROTEIN 46.2g; CHOLESTEROL 99mg; CALCIUM 131mg; SODIUM 819mg; FIBER 5g; IRON 4.6mg; CARBOHYDRATE 41.8g

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