50		chicken quarters, skinnes
6 lb.	9 oz.	canned apricot halves in light syrup or diet pack
2	cups	chopped green onions
8	pkg.	salt-free chicken bouillon (1/3 cup)
1/2	cup	orange juice concentrate, thawed
1/2	cup	reduced salt soy sauce
5	oz.	canola margarine, melted
1 1/2	tsp.	pepper

Preheat oven to 350 degrees F. Arrange chicken quarters in a single layer in baking pans. In a medium bowl, combine apricots and syrup with green onions, bouillon, orange juice concentrate, soy sauce, melted canola margarine and pepper. Pour apricot mixture over chicken. Bake for 1 hour and 15 minutes or until chicken is tender. Baste occasionally.

Makes 50 servings.

(Source: Healthwise Quantity Cookbook)

Nutrient Analysis Per Serving: (Portion size 1/4 chicken) Calories 196, Protein 23 g, Fat 7 g, Carbohydrate 11 g, Sodium 225 mg