Apricot-Toasted Pecan Chicken Bake

This is one of my inventions and mighty proud of it, too. I don't know why I said that - maybe because we served this to about 30 residents this evening, and they all kept telling me how good it was & when were we going to have it again? Perhaps you too will like it! I did not include the marinating time in the timing of the recipe or the amount of time used for bringing chicken back up to room temperature.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 12 pieces

Ingredients

• 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

Directions

1. Preheat oven to 350°F.
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.