Apricot Chicken Bake Recipe
Servings: 6
Ingredients
- 6 x Chicken breast halves
- 1 c. Apricot nectar
- 1/2 tsp Grnd allspice
- 1/8 tsp Grnd ginger
- 1/4 tsp Fresh grnd black pepper
- 1/4 tsp Salt
- 1/3 c. Apricot preserves
- 3 Tbsp. Pecans, toasted
Directions
- Have the chicken breasts skinned and boned. Place the chicken in an oven-proof pan large sufficient which the chicken won't 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 chill overnight or possibly at least 8 hrs.
- Remove from refrigerator and let stand for 30 min.
- Cover tightly with foil and bake in preheated 350 degree oven for 30 min. Uncover, drain and throw away liquid from chicken, and keep hot.
- Heat apricot preserves and brush over chicken. Bake, uncovered, 20-30 min longer, basting with preserves another 2 times. Remove to serving platter and sprinkle with toasted pecans. Serving Ideas
- Serve over rice. NOTES: Requires eight hrs or possibly more to marinate before baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 128 | 40% |
| Total Fat 14.27g | 18% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 193mg | 8% |
| Potassium 378mg | 11% |
| Total Carbs 17.92g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 13.56g | 9% |
| Protein 29.49g | 47% |
