We tried these the other night, and everyone enjoyed them.  I hope you do too!

• 3/4 cup apricot preserves
• 1/3 cup honey
• 2 tablespoons teriyaki sauce
• 1-1/2 teaspoons lemon juice
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
• 1 cup crushed sesame snack crackers (about 30 crackers)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Directions:

1.  In a large bowl, combine the preserves, honey, teriyaki sauce and lemon juice. Set aside 1/2 cup to serve as a dipping sauce.

2.  Add chicken to remaining mixture and stir to coat. Let stand for 15 minutes.    

3.  In a large re-sealable plastic bag, combine the cracker crumbs, ginger and salt. Add chicken in batches to crumb mixture and shake to coat.

4.   Place in a single layer on greased baking sheets. Bake at 400° for 14-18 minutes or until no longer pink, turning once. Serve with reserved sauce. 

Yield: 6 servings.