COMBINE marinade ingredients; divide in half and place in 2 medium bowls (or 2 large plastic zip-top bags).
CUT each chicken breast lengthwise into 4 strips to make a total of 16 strips.
PLACE chicken in one bowl of marinade and apricots in the other.
COVER and refrigerate for 24 hours, turning occasionally.
DRAIN chicken and apricots; discard marinade. Sprinkle salt on chicken.
CUT bell pepper and onion into 1-inch squares.
THREAD each skewer in the following order: 1 pepper, 1 onion, 1 chicken strip, loosely wrapped "s" fashion around 2 apricot halves; repeat; finish with 1 pepper and 1 onion.
GRILL OR BROIL 5 inches from heat for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
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