Follow these steps for perfect results
chicken breasts halves
skinned and boned
apricot nectar
allspice ground
ginger ground
black pepper
fresh ground
salt
apricot preserves
pecans
toasted
Skin and bone the chicken breasts.
Place the chicken in a baking pan in a single layer.
In a bowl, combine apricot nectar, allspice, ginger, black pepper, and salt.
Pour the apricot mixture over the chicken, ensuring all pieces are coated.
Cover the pan tightly and refrigerate for at least 8 hours or overnight.
Remove the chicken from the refrigerator and let it stand at room temperature for 30 minutes.
Preheat oven to 350F (180C).
Cover the pan tightly with foil and bake for 30 minutes.
Remove the foil, drain and discard the accumulated liquid.
Heat apricot preserves in a small saucepan until melted and smooth.
Brush the melted apricot preserves over the chicken.
Bake uncovered for an additional 20-30 minutes, basting with the preserves every 10 minutes.
Transfer the chicken to a serving platter.
Sprinkle toasted pecans over the chicken before serving.
Expert advice for the best results
Marinate the chicken for a longer period for enhanced flavor.
Use bone-in, skin-on chicken thighs for a richer flavor.
Add a splash of lemon juice to the apricot preserves for extra tang.
Everything you need to know before you start
20 minutes
Can be marinated overnight.
Garnish with fresh parsley or thyme.
Serve with rice or quinoa.
Pair with roasted vegetables such as broccoli or green beans.
Off-dry Riesling complements the apricot flavors.
Discover the story behind this recipe
Comfort food, often served at potlucks and family gatherings.
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