Moroccan Chicken Breasts Stuffed with Dried Fruit

1 C mixed dried fruit (apricots, apples, pears, prunes, and/or raisins), soaked, drained, and chopped
5 T olive oil
1 onion, chopped
1/4 C pine nuts or slivered almonds
1/4 C fine bread crumbs
4 boneless chicken breasts, about a quarter pound each
1-1/2 T butter
Garnish: Sesame seeds and cilantro leaves
For serving: Couscous

Preheat oven to 325 F. Spray a baking pan with some nonstick spray.
Heat 2 T oil in a pan, then saute the onion until golden. Stir in the nuts and cook for 2-3 minutes, then add the dried fruits, salt, and pepper. Let cool.

Put the bread crumbs on a plate. Cut a pocket in the side of each piece of chicken and put the filling inside, dividing it evenly among the pieces. Press the pocket closed and then brush the top side of the chicken with melted butter. Dip this top side of the chicken into the bread crumbs and then place it, crumb side up, on the baking pan.

Bake for about 25 minutes, until the chicken is cooked through and golden.

Serve with orzo and garnish with sesame seeds and cilantro.