Recipe - Apricot Chicken Bake

6 Chicken breast halves
1 cup Apricot nectar
One half teaspoon Ground allspice
1/8 teaspoon Ground ginger
One fourth teaspoon Fresh ground black pepper
One fourth teaspoon Salt
1/3 cup Apricot preserves
3 tablespoon Pecans, toasted

Have the chicken breasts skinned and boned. Place the chicken in an
ovenproof 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, 2030
minutes longer, basting with preserves another 2 times. Remove to serving
platter and sprinkle with toasted pecans. Serving Ideas
: Serve over rice. NOTES: Requires eight hours or more to marinate before
baking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini