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Prep and Cook Time:
28 min.
2 fresh boneless, skinless chicken breasts, about 4-oz. each
2/3 cup apricot jam
1/2 cup sliced black olives
1 tablespoon lemon juice
2 teaspoons grated gingerroot
1 teaspoon cinnamon, ground

Place chicken breasts in a steamer basket or on a metal rack over 1-inch of water.
Cover; bring water to a boil.
Reduce to a simmer; steam chicken for 15 to 20 minutes or until done.
Meanwhile combine apricot jam, black olives, lemon juice, gingerroot and cinnamon in a small saucepan; heat until bubbly.

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