Apricot Chicken Bake

Recipe Ingredients

6		Chicken breast halves
1 cup	237ml	Apricot nectar
1/2 teaspoon	2.5ml	Ground allspice
1/8 teaspoon	0.6ml	Ground ginger
1/4 teaspoon	1.3ml	Fresh ground black pepper
1/4 teaspoon	1.3ml	Salt
1/3 cup	78ml	Apricot preserves
3 tablespoons	45ml	Pecans - toasted

Recipe Instructions

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

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. 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.

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.

Source:
Jo Anne Merrill

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