To make the dipping sauce, in a bowl, stir together the apricot preserves, soy sauce, ketchup, and Worcestershire sauce. Divide among 4 small bowls or remekins.

Season the chicken breasts with salt and pepper. Spread the flour on a plate, beat the eggs in a shallow bowl until blended, and spread the bread crumbs on another plate. One at a time, dredge each chicken breast in the flour, dip in the eggs, and then coat evenly with the crumbs. Set aside on a rach or baking sheet.

In a large frying pan, heat the oil over medium-high heat until very hot but not smoking. Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken breasts feel firm when pressed in the centers, about 4 minutes on each side. Adjust the heat as needed so the crumbs don't burn. Transfer to cutting board.

Slice each chicken breast across the grain into wide strips. Slide a knife under the strips and transfer to warmed individual plates. Serve immediately with the dipping sauce.