Pat the chicken breasts dry with paper towels and salt all sides, then refrigerate uncovered 30 minutes.

Pre-heat oven to 350°.

For the glaze, mix together the apricot, chili sauce, mustard and garlic powder in a small skillet and heat to boiling while stirring, then take off the heat and reserve.

Add vegetable oil and butter to a heavy, oven safe skillet on medium to medium high.

Remove the chicken and pat with paper towels again and place smooth side down in the heated skillet 4 minutes to nicely brown.

Take the skillet off the burner, turn the breasts browned side up and coat with the glaze.

Put in the oven for 15 to 20 minutes until the thickest part of the chicken reaches 155°

Take out of the oven and place the chicken on a platter and cover with foil for 5 minutes.

Serve right away.