1. In a small bowl, combine prunes, apricots, and orange juice and let soak for at least 30 minutes. Transfer to a food processor and puree.

2. Meanwhile, rinse chicken under cold water, pat dry with a paper towel, and season with salt and pepper. Heat 1 Tbsp. of the oil in a large nonstick skillet over high heat. Cook chicken for 3 to 4 minutes on each side, or until golden brown. Cover pan, reduce heat to medium-low, and cook for 5 to 7 minutes, or until the chicken is cooked through. Transfer to a plate and tent with foil to keep warm.

3. Rinse skillet, return it to the burner and heat remaining 1 Tbsp. oil over medium heat. Add shallots and cook until softened, about 5 minutes, stirring frequently. Stir in vinegar and pureed fruit and cook until heated, about 2 minutes.

4. Cut chicken into medium slices, place on a serving plate, and top with the shallot-,-dried fruit mixture. Serve immediately.

Source: Hannaford fresh Magazine, January - February 2011