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

Skin chicken, halve lengthwise, arrange in 13 x 9 x 2 pan. Sprinkle with salt and pepper. In bowl combine apricot, lemon juice, salt and nutmeg. Stir in pecans. Pour sauce over chicken pieces. Cover and bake until chicken is tender, arrange chicken on rice, spoon sauce over top. Serve. Bake at 375 degrees for 55 to 60 minutes. 6 servings.