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Apricot Chicken Bake
Date added: December 10, 2007
- Servings: 6 change
- Calories per serving: 209
- Prep time: 20
- Cook time: 60
Ingredients
- 6 chicken breast halves
- 1 cup apricot nectar
- 1/2 tsp spice, allspice, ground
- 1/8 tsp spice, ginger, ground
- 1/4 tsp black pepper fresh ground
- 1/4 tsp salt, table
- 3/10 cup preserves, apricot
- 3 tbsp pecans toasted
Recipe Method
1. Have the chicken breasts skinned and boned. Place the chicken in an oven-proof pan large enough that the chicken will not be overlapping.
2. 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.
3. Remove from refrigerator and let stand for 30 minutes. Cover tightly with foil and bake in preheated 350 degree oven for 30 minutes. Uncover, drain and discard liquid from chicken, and keep warm.
4. 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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 209 | 10% |
| Fat 9g | 14% |
| Cholesterol 20mg | 7% |
| Sodium 412mg | 17% |
| Carbohydrates 24g | 10% |
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