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Recipe Name: Apricot Chicken Bake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

6 Chicken breast halves
1 Cup(s) Apricot nectar
1/2 Teaspoon(s) ground allspice
1/8 Teaspoon(s) Ground ginger
1/4 Teaspoon(s) Fresh ground black pepper
1/4 Teaspoon(s) Salt
1/3 Cup(s) Apricot preserves
3 Tablespoon(s) Pecans, toasted
Have the chicken breasts skinned and boned. Place the chicken in an
oven-proof pan large enough that the chicken will not be overlapping.
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. 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. 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. Serving Ideas : Serve over rice. NOTES: Requires eight
hours or more to marinate before baking. From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 187
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 48.7mg
Sodium: 147.8mg
Potassium: 226.4mg
Carbohydrates: 18.2g
Fiber: <1g
Sugar: 13.6g
Protein: 18.4g

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