Apricot Chicken Bake

Apricot Chicken Bake

6 chicken breast halves
1 cup apricot nectar
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/3 cup apricot preserves
3 tablespoons pecans -- toasted

Have 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 eight hours or more to marinate before baking.