Apricot Chicken

By McLean

Ingredients

• 2 1/2 to 3 lbs. chicken, skin removed
• 2 (5 1/2-oz.) cans apricot nectar
• 1 (18-oz.) jar apricot preserves
• 1 teaspoon ground allspice
• 1 / teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Place chicken in a 9 x 13-inch glass baking dish that has been coated with nonstick vegetable spray.

In a medium-sized bowl, combine the remaining ingredients; mix well. Pour over the chicken and cover tightly with aluminum foil. Refrigerate overnight, turning occasionally.

Preheat the oven to 350 degrees and bake the chicken, covered, for 30 minutes. Remove the cover and bake for 25 to 30 more minutes, or until no pink remains and the juices run clear.

Note:
I recommend buying the small individual-serving size cans of apricot nectar.