1. Combine all marinade ingredients in a bowl. Add chicken breasts and marinate for two hours.
2. To prepare the filling, sauté onions in oil until golden. Add the apricots and sauté lightly. Add wine, sugar, and cinnamon and cook until the apricots are soft. Allow to cool and then stuff the chicken breasts with the mixture.
3. Heat oil in a frying pan over high heat. Shake excess marinade from chicken breasts and sauté until golden on both sides, about five to eight minutes.
4. To prepare the sauce, combine apricots with sugar, lemon juice, and water to cover in a small saucepan and bring to a boil over medium heat. Reduce heat to a simmer and cook until soft. Drain liquid from apricots and blend in a hand blender or food processor until smooth. Rewarm if necessary before pouring over chicken. Serve immediately.
To freeze this dish, freeze the chicken breasts after frying in an airtight container. Defrost to room temperature and heat in the oven. Alternatively, you can freeze the stuffed chicken breasts raw, then defrost and fry immediately before serving. The sauce and stuffing can be frozen separately as well.