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.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.