Apricot Chicken Bake



INGREDIENTS:

6 each chicken breast halves 		

1 cup apricot nectar 		

1/2 teaspoon ground allspice 		

1/8 teaspoon ground ginger 		

1/4 teaspoon black pepper, fresh ground 		

1/4 teaspoon salt 		

1/3 cup apricot preserves 		

3 tablespoon pecans, toasted

DIRECTIONS:

1. Have the chicken breasts skinned and boned. Place the
chicken in an oven-proof pan large enough that the
chicken will not be overlapping. 

2. Combine the next 5 ingredients and pour over the chicken,
turning the chicken to get the marinade over all parts.
Cover tightly and refrigerate overnight or at least 8 hours.

3. Remove from refrigerator and let stand for 30 minutes.
Cover tightly with foil and bake in preheated 350 degree
oven for 30 minutes. Uncover, drain and discard liquid from
chicken, and keep warm.

4. Heat apricot preserves and brush over chicken. Bake,
uncovered, 20-30 minutes longer, basting with preserves
another 2 times. Remove to serving platter and sprinkle with
toasted pecans.



Apricot Chicken Bake