3 whole med. chicken breasts (skinless, boneless)
1 (21 oz.) can apricot pie filling
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground nutmeg
Hot cooked rice

Preheat oven to 375 degrees. Halve breasts lengthwise. Arrange in a 13"x9"x2" baking dish. Sprinkle with salt and pepper. In a mixing bowl, combine apricot pie filling, lemon juice, 1/2 teaspoon salt and nutmeg. Pour apricot mixture over chicken pieces. Cover and bake for 55 to 60 minutes, or until chicken is tender. Serve over rice. Serves 6.