Apricot Chicken

• 12 chicken breasts (skinned and boned)
• 1 12 oz. can apricot nectar
• 1 t. ground allspice
• 1/2 t. salt
• 1/4 t. ground ginger
• 1/4 t. pepper
• 3/4 c. apricot preserves
• 1/2 chopped pecans, toasted

Place chicken in a 13 x 9 x 2 baking dish. Combine apricot nectar and next 4 ingredients. Stir well. Pour over chicken-cover and chill 8 hours. Take from refrigerator, let stand at room temp. for 30 min. Cover and bake at 350 degrees for 30 min.

Uncover, drain off liquid, and discard. Heat preserves over low heat until warm. Brush over chicken. Bake uncovered 20-25 min, basting occasionally with preserves. Sprinkle with pecans.

(Grandma had an enormous pecan tree in her yard. We would leave her house eating pecans in the car until we were practically sick!)

Serve With Rice:

Saute 1 c onion and 1 c celery in Dutch oven with garlic and 1/4 c butter. When tender, add 4 2/3 c. chicken broth, 2 c rice, salt and pepper. Cover and cook on low for 40 min. Stir in 1 c. chopped carrots and cook 10 more minutes.