3 whole chicken breasts
Salt & pepper
1 (21 oz.) can apricot pie filling
1 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 c. pecan halves
Hot cooked rice

Halve chicken breasts lengthwise; remove skin; arrange in 13 x 9 x 2 baking dish; sprinkle with little salt and pepper.

In bowl combine apricot pie filling, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon nutmeg; stir in pecan pieces. Pour all over chicken. Cover. Bake at 375 degrees for 55 to 60 minutes or until chicken is tender. Arrange chicken on rice and spoon sauce mix on top. Serves 6.