Friday, November 13, 2015

Apricot Chicken

11/12/2015 Submitted by Marcia Van Camp
Inspired by Laura Thayn

4 boneless chicken breasts - cut into stripes
1 cup / 8 oz of Russian salad dressing (I used Ken's Steakhouse)
1 cup / 8 oz apricot jam (I used Polaner)
1 package of dry onion soup mix (I used Lipton)

Preheat oven to 350 degrees
Place chicken in a 9x13 pan and sprinkle with salt and pepper
Mix remaining ingredients and then pour them over the chicken
Cook for one hour at 350 degrees

We had stuffing as a side and it was great because it soaked up the sauce. It would be great over rice as well. The original recipe calls for 8 chicken breasts but those would never fit in my pan.  Basically, you want to fill the pan with chicken, so that could mean 5 breasts or more if the bird is small.

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