Ingredients
Spice Rub
2 tbsp  Spanish paprika
2 tbsp  Ground coriander
4 tbsp  Curry powder
4 tsp  Ground cinnamon
Salt, to taste
Pepper, to taste

Basting Glaze
1 pint  Apricot Glaze
2 tbsp  Spanish paprika
2 tbsp  Ground coriander
4 tbsp  Curry powder
1 tbsp  Ground cinnamon
2 oz  Chicken Stock
To Taste Salt and Pepper

Preparation
Spice Rub
Combine all of the spices in a bowl and stir until completely combined.

Basting Glaze
Place the Apricot Glaze in a bowl, add all of the dry spices and stir until completely combined. Thin the glaze down with the Chicken Stock and season with salt and pepper.

Setting
Dredge both sides of 8 chicken breasts in the spice rub. Sear the chicken breast in a hot sauté pan with olive oil. Brush the breasts with 1/2 of the basting glaze and place in a 400°F oven until done. Remove the chicken from the oven and brush with the remaining glaze and sprinkle with some crushed almonds tossed with ground cinnamon.

Specialty Ingredients
#41024 Bakbel APRICOT GLAZE
#441 HACO-Swiss CHICKEN BASE