12 chicken breast halves, skinned and boned
1 (12 oz.) can apricot nectar
1 tsp. salt
1/4 tsp. pepper
3/4 c. apricot preserves
1/2 c. chopped pecans, toasted
Garnish: celery leaves

Place chicken breasts in 9x13x2 inch baking dish.

Combine apricot nectar and next four ingredients; stir well, and pour over chicken. Cover and chill 8 hours.

Remove chicken from refrigerator; let stand at room temperature 30 minutes. Cover and bake at 350 degrees for 30 minutes.

Uncover and drain liquid from baking dish, discarding liquid.

Heat preserves in a small saucepan over low heat until warm. Brush over chicken.

Bake uncovered, 25 minutes, basting occasionally with preserves. Sprinkle with pecans. Garnish, if desired. Yield: 12 servings. Serve over Garden Rice.