1-1/2 cups low-fat plain yogurt, divided
1 shallot, minced
2 tsp smoked paprika
3 Tbsp minced fresh parsley, divided
1-1/2 tsp ground cinnamon
5 soft-dried apricots, diced
4 boneless, skinless chicken breast
2 tsp ground cumin, divided
1-1/3 cups Newman's Own® All-Natural Bandito Salsa Medium
Preheat oven to 400 degrees. In a bowl, combine 1 cup yogurt, shallots, smoked paprika, two tablespoons parsley, 1 teaspoon cumin, salt and cinnamon. Mix well.
Place chicken breasts on plate and spread both sides of each with yogurt mixture. Cover with plastic wrap and marinate in the refrigerator 30 minutes. When done, arrange chicken in a single layer on a large piece of foil, double-fold edges to seal in a foil envelope. Bake 15 minutes or until chicken is just opaque.
Combine remaining yogurt, cumin, and parsley, with salsa and apricots in a medium saucepan. Set aside.
Meanwhile, warm yogurt-salsa mixture over low heat, stirring occasionally, until well heated. Transfer chicken breasts to warm serving plates and top with yogurt-salsa sauce.