chicken breasts
21 oz. apricot preserves or pie filling (fresh apricots would be delicious, I used the Smuckers Simply Fruit)
1 T. lemon juice
1/2 t. salt
1/2 t. ground nutmeg
1/2 c. pecan halves(I omitted these)
hot cooked rice
Arrange chicken breasts in a 9x13 baking dish. Sprinkle with a little salt and pepper.Combine apricot jam, lemon juice, 1/2 t. salt, and nutmeg in a bowl. Stir in pecans. Pour apricot mixture over chicken pieces. Cover and bake in a 375 degree oven for 55 to 60 minutes or until chicken is tender. (I cooked mine about 40 minutes and it was perfect, so check in your oven)Arrange chicken on rice; spoon apricot mixture atop. Serves 6
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