1 1/2 c apricot jam
1/3 c lemon juice
1 tsp. nutmeg
salt and pepper
Place the chicken breasts in a 9x13 casserole dish that has been sprayed with a non-stick cooking spray. Mix together the apricot jam, lemon juice and nutmeg. Sprinkle the chicken with salt and pepper. Spread the apricot sauce over the chicken. Cover with foil. Bake at 375 for 45 minutes. Remove the foil and bake an additional 15 minutes, or until cooked through. *Note: chicken is thoroughly cooked with the juices no longer run pink. Serve with rice.
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