Ingredients

6 chicken breast halves1 cup apricot nectar1/2 teaspoon ground allspice1/8 teaspoon ground ginger1/4 teaspoon fresh ground black pepper1/4 teaspoon salt1/3 cup apricot preserves3 tablespoons pecans -- toastedHave 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 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 350F 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 eight hours or more to marinate before baking

Description

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