Gala Chicken Breasts

INGREDIENTS:

2 1/4 c Quick Oats, Uncooked
3 tb Unbleached All-purpose Flour
1 Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
2 tb Brandy
1 c Whipping Cream, Whipped
1 tb Brandy
1/3 c Brown Sugar, Packed
1/3 c Margarine, Melted
1/3 c Cold Water
1/2 c Granulated Sugar
1/2 c Dried Apricots, Fine Chop
10 oz (1 Jr) Apricot Preserves

Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool

Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm.

Heat combined preserves and brandy over low heat; cool. Spoon over cheese-
cake.

VARIATION:

Substitute Neufchatel cheese for Cream Cheese

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip