1 c. uncooked rice
2 1/2 c. apricot nectar
1/2 c. onion, chopped
1/2 c. celery, chopped
6 chicken breasts, boneless & skinless
Parmesan cheese
Apricot halves, optional

Saute onion and celery. Add rice and broth. Pour into 9 x 13 inch dish. Season chicken and place on top of rice mixture. Add apricot halves if desired to garnish. Sprinkle generously with Parmesan cheese. Bake at 325 degrees covered for 45 minutes and 15 minutes longer uncovered (or until rice absorbs liquid and top is lightly brown).