Sunday, August 24, 2008

Amazing Apricot Chicken

8 boneless, skinless chicken breasts
1 8oz. bottle of Russian salad dressing
1 cup apricot preserves
1 package dry onion soup mix
*Place thawed chicken in a 9X13 pan. Combine dressing, preserves, and soup mix. Pour over chicken. Bake uncovered at 350 for 1 hour. Serve on rice. (I used chicken tenders and cooked it for like 40 minutes).

3 comments:

Ryan and Holly Gibb said...

I made this yesterday. We liked it but not loved it. It was fun for a change.

Palmer family said...

I make this recipe ALL THE TIME. We LOVE it! I serve it with couscous and steamed veggies! We love couscous!

The Westovers said...

This was great! There is actually a recipe for cranberry chicken that is almost the same. Instead of apricot preserves you use a can of cranberry sauce and catalina dressing rather then russian. It is really good!

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