Apricot Chicken Bake

• 6 each chicken breasts halves
• 1 cup apricot nectar
• 1/2 teaspoon allspice ground
• 18 teaspoon ginger ground
• 1/4 teaspoon black pepper fresh ground
• 1/4 teaspoon salt
• 13 cup apricot preserves (jam)
• 3 tablespoons pecans toasted

1. Have the chicken breasts skinned and boned.
2. Place the chicken in an oven-proof pan large enough that the chicken will not be overlapping.
3. Combine the next 5 ingredients and pour over the chicken, turning the chicken to get the marinade over all parts.
4. Cover tightly and refrigerate overnight or at least 8 hours.
5. Remove from refrigerator and let stand for 30 minutes.
6. Cover tightly with foil and bake in preheated 350F (180C) oven for 30 minutes.
7. Uncover, drain and discard liquid from chicken, and keep warm.
8. Heat apricot preserves and brush over chicken.
9. Bake, uncovered, 20 to 30 minutes longer, basting with preserves another 2 times.
10. Remove to serving platter and sprinkle with toasted pecans.

chicken breasts halves, apricot nectar, allspice ground, ginger ground, black pepper, salt, apricot preserves, pecans

Taken from recipeland.com/recipe/v/apricot-chicken-bake-1231 (may not work)