Friday, November 26, 2010

Apricot Chicken

This recipe was contributed by Sarah McKenna, who got the recipe from Emily Southerland.

I love my meat sweet, so this is a perfect recipe for me!  I always keep the ingredients on hand so I can whip this meal out if I don't plan something else ahead of time.  It is SO easy, and tasty, too!

Apricot Chicken

4-6 chicken breasts, either whole, or cut into strips
8 oz. bottle of Catalina, Russian, or French dressing  (I use Russian.)
1 cup apricot jam
1 packet dry onion soup mix

Mix the goop together first, then pour over chicken in a glass dish (no greasing necessary).
Bake at 350 degrees for 45 minutes or until chicken is done.  Serve over rice.

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