Chicken and fruit make a great combination as this easy recipe from the River Heritage Quilters' Guild cookbook demonstrates.  Mrs. Stone, one of only a very few certified quilt appraisers in this region, suggests serving this dish with rice and a green salad.

Ingredients:

12 boneless chicken breast halves, skinned
1 can (12 oz.) apricot nectar
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup apricot preserves
1/2 cup chopped toasted pecans

Directions:

Place breasts in 13 x 9 baking dish.  Combine nectar and spices and pour over chicken.  Cover and chill 8 hours.  Remove from refrigerator and let stand 30 minutes.  Drain liquid and discard.  Heat preserves over low heat until warm and brush over chicken.  Bake, uncovered, at 350 degrees for 25 minutes, basting with preserves.  Sprinkle with pecans; garnish with celery leaves if desired.