12 sm. chicken breasts
2 (8 oz.) jars currant jelly
1 tbsp. cornstarch
1 c. water
1/4 c. lemon juice
2 tbsp. Worcestershire sauce
2 tsp. ground allspice
3 tsp. salt
1 tsp. pepper

Place chicken breasts in uncovered roasting pan, large enough so they do not overlap. Mix all other ingredients in a saucepan and bring to a boil. Let simmer for 5 minutes. Pour sauce over the chicken breasts and bake in a preheated 450 degree oven for 15 minutes. Reduce the heat to 375 degrees and bake for 1 hour, basting frequently. Serves 12.