| 12 | Chicken breast halves, skinned and boned |
| 1 12 oz | Can apricot nectar |
| 1 tsp | Allspice |
| 1/2 tsp | Salt |
| 1/4 tsp | Ground ginger |
| 1/4 tsp | Pepper |
| 3/4 cup | Apricot preserves |
| 1/2 cup | Chopped pecans, toasted |
Place chicken breasts in a 13x9x2 inch baking dish. Combine apricot nectar and dry spices. Stir well and pour over chicken. Cover and chill 8 hrs.
Remove chicken from refrigerator and let stand at room temperature for 30 min. Cover and bake at 350F for 30 min. Uncover and drain liquid from baking dish. Discard liquid.
Heat preserves in a small saucepan over low heat until warm. Brush over chicken. Bake uncovered for 25 minutes, basting occasionally with preserves. Sprinkle with pecans. Garnish if desired.
Great with rice or pasta!