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. Serving Ideas : Serve over rice. NOTES: Requires eight hours or more to marinate before baking.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 93 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 55.7mg||17 %|
|Sodium 61.3mg||2 %|
|Potassium 267mg||7 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 14.1g|
|Protein 18.7g||27 %|
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Calories per serving: 226
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