4 Points
~Sent in by: Bev, FL
6 skinned and boned chicken breast halves
1 cup apricot nectar
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/3 cup All Fruit Apricot Spread
3 tablespoons 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.
For Weight Watchers Points: 4 Points{180 calories, 0.5 grams fiber, 2.7 grams
fat and 12.2 grams protein}
Serving Ideas : Serve over rice.
NOTES : Requires eight hours or more to marinate before baking.
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