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12 chicken breast halves, skinned and boned
1 (12-ounce) can apricot nectar
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
3/4 cup apricot preserves
1/2 cup chopped pecans, toasted

Place chicken breast in a 13x9-inch baking dish. Combine
apricot nectar and next 4 ingredients; stir well, and pour over
chicken. Cover and chill 8 hours. Remove chicken from
refrigerator; let stand at room temperature 30 minutes. Cover and
bake at 350 degrees for 30 minutes. Uncover and drain liquid from baking
dish, discarding liquid until warm. Brush over chicken. Bake,
uncovered, 25 minutes, basting occasionally with preserves.
Sprinkle with pecans.

Yield: 12 servings.

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