Apricot-Toasted Pecan Chicken Bake

• 6 chicken breasts, halved
• 1 cup apricot nectar
• 1/2 teaspoon allspice
• 1/8 teaspoon ginger
• 1/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1/8 teaspoon dry mustard
• 1/2 cup sugar-free apricot preserves
• 3 tablespoons toasted pecans (optional)
• dried apricot, garnish

1. Preheat oven to 350u0b0F.
2. Place the chicken in an oven-proof pan large enough that the chicken will not overlap.
3. Combine the nectar, allspice, ginger, salt, pepper and mustard, and pour over the chicken.
4. Turning the chicken to get the marinade over all parts.
5. Cover tightly and refrigerate overnight or at least 8 hours.
6. Remove from refrigerator and let stand for 30 minutes.
7. Discard the marinade.
8. Salt & pepper, again.
9. Cover tightly with foil and bake for 30 minutes.
10. Keep warm.
11. Heat apricot preserves and brush over chicken.
12. Taste for seasoning.
13. Bake uncovered & add the dried apricots for 20-30 minutes, basting with preserves two more times, at least.
14. Remove to serving platter and sprinkle with toasted pecans or finely chopped parsley.
15. Serve with rice, couscous or angel-hair pasta.

chicken breasts, apricot nectar, allspice, ginger, salt, fresh coarse ground black pepper, dry mustard, sugar, pecans, apricot

Taken from www.food.com/recipe/apricot-toasted-pecan-chicken-bake-147413 (may not work)