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Chicken Apricot

Source of Recipe

"Better Homes and Gardens" in a magazine called "Quick and Easy" published in 1979.


List of Ingredients

3 whole chicken breasts
salt and pepper
1 (21 ounce) can apricot pie filling
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 cup pecan halves
Hot cooked rice



Recipe

Halve the chicken breasts lenghtwise, remove the skin. Arrange in a 13X9x2 inch baking dish. Sprinkle with salt and pepper.

In a bowl, combine the apricot pie filling, lemon juice, salt, and nutmeg. Stir in the pecans. Pour over the chicken pieces. Cover and bake in 375F oven for 55 to 60 minutes or until the chicken is tender. Arrange the chicken on rice, spoon sauce mixture over it.

Makes 6 servings.