Directions

1. In medium sauce pan over high heat, combine chicken broth, pepper, green onions, apricots, pear, cherries and butter. Bring to a boil. Add rice, cover and again bring to boil. Reduce heat to medium low. Simmer 45 – 50 minutes until rice is tender. Remove from heat and let rest, covered, for 10 minutes. Fluff with fork before serving.
2. Preheat oven to 400 F. Spray baking sheet with cooking spray and set aside.
3. On plate or sheet of wax paper, combine hazelnuts, bread crumbs and salt; set aside. In medium bowl, combine wine, apricot preserves and mustard. Place chicken in bowl with mustard mixture; turn to coat. Refrigerate for 30 minutes. Remove chicken from marinade and set aside. Stir mayonnaise into wine mixture.
4. Dip chicken breasts into marinade; coat with hazelnut mixture, pressing mixture firmly into the chicken. Place each piece of chicken on prepared baking sheet. Place in oven and cook 25 – 30 minutes until chicken is done.
5. When ready to serve, slice each chicken breast crosswise and place over rice pilaf. Garnish each plate with 3 julienned red pepper pieces and 2 tablespoons green onions.