---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot Chicken Bake
 Categories: Poultry
      Yield: 6 servings
 
      6    Chicken breast halves
      1 c  Apricot nectar
    1/2 ts Ground allspice
    1/8 ts Ground ginger
    1/4 ts Fresh ground black pepper
    1/4 ts Salt
    1/3 c  Apricot preserves
      3 tb Pecans; toasted
 
  Halve 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°F 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.
  
  Serving ideas: Serve over rice.
  
  Notes: Requires 8 hours or more to marinate before baking.
 
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