Apricot Salsa Chicken

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 6 boneless skinless chicken breast halves (4 ounces each)
• 3 tablespoons canola oil
• 1 jar (16 ounces) salsa
• 1 jar (12 ounces) apricot preserves
• 1/2 cup apricot nectar
• Hot cooked rice

1. In a large resealable plastic bag, combine the first four ingredients; add chicken in batches. Seal bag and turn to coat.
2. In a large skillet, cook chicken over medium heat in oil until browned on each side; drain. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.