Instructions: Cook the rice: Bring the water to a boil, add the rice. Stir, reduce heat and cover. Cook on low for 20 minutes.

Cook the chicken:
With the bottom of a heavy skillet, pound the 1 pound chicken breasts to an even 1/4-inch thickness; cut the pounded chicken into 5- by 3-inch pieces. In a cup, stir together the 2 tablespoons hoisin sauce and 1 tablespoon apricot fruit spread.

In a large nonstick skillet, heat the 1 tablespoon canola oil over medium-high heat until hot. Add the chicken and cook 3 to 4 minutes without moving, or until the chicken is golden on the underside and lifts easily off the pan. Turn, and cook 2 to 3 minutes, or until cooked through. Be careful not to overcook. Remove the chicken from the pan and remove the pan from the heat.

Add the hoisin mixture to the hot pan and stir. Return the chicken to the pan and turn once to glaze both surfaces. Transfer the chicken to a plate. Pour the 1/4 cup broth into the pan and place over medium-high heat. Stir to remove any browned bits that have stuck to the pan surface. Cook 1 minute, or until the sauce is slightly thickened.

Cook the spinach: Rerinse the spinach leaves. Do not dry the leaves. Place the leaves in a large pot and cover. Cook over high heat, tossing, until just wilted and bright green, about 2 to 3 minutes. With a slotted spoon, transfer the spinach to a serving bowl.

In a small bowl, stir together the 2 tablespoons rice vinegar, 1 tablespoon soy sauce, and 2 teaspoons sesame oil. Pour the dressing over the warm spinach and sprinkle the 2 tablespoons sesame seeds over all. Place the bowl on the table.

To serve: fluff the rice with a fork and divide it among 4 dinner plates. Divide the chicken among the dinner plates and serve with the sauce spooned over the top or passed in a bowl as a dipping sauce.

NOTES : The beauty of a sauce like the one on this chicken is that it can be made with different flavors of all fruit spread: Try it with peach or grape. You can also use the sauce, made with whatever flavor of fruit spread you like, on thinner-cut boneless pork chops. Kristin: Try with brown rice?

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.