November 6, 2011

Apricot Chicken

      12 oz Russian dressing
      1 pkg onion soup mix (dry)
      4 oz canned apricot halves
      8 oz apricot preserves
      3 lbs boneless, skinless chicken breast

  • Pour the Russian dressing, dry onion soup mix package, apricot preserves, and 2 tablespoons of apricot juice from the canned apricots into a small mixing bowl.
  • Mix all of the ingredients together, until well combined.
  • Pierce chicken with a fork about four times on each side of breast.  Place chicken in a 9 x 13 baking dish and pour mixture over the chicken.
  • Place one or two apricot halves in the center of each chicken breast, depending on the size of the breast.
  • Place chicken in refrigerator for 30 minutes to allow the chicken to marinate. Meanwhile, preheat the oven to 350 degrees.  When ready, place chicken in oven for 40 minutes.

***Serve with rice pilaf and cheesy green beans***
***I have also used this recipe for pork, halibut, and tilapia, and it tastes great on all of the above!***

Hubby Rating: 9.  This is one of my husband's favorite chicken dishes, and the only reason why it didn't get a 10 is because he says that he LOVES chicken Elenora and that's a true 10, so this is a close second.

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