Apricot Chicken

This is a great, easy recipe that I’ve been making for years! It’s travels well and is usually my go-to dish when I sign up to bring people meals. We had the missionaries over last month and I made this – there wasn’t a piece left. One Elder asked what kind of sauce it was and said it was sooooooo good!

I halve this as well when it’s just Matt & I.

Apricot Chicken

8 boneless, skinless chicken breasts (I like to chop them up)

1 (8 oz) bottle Russian salad dressing

1 cup apricot jam

1 package dry onion soup mix

Place chicken in a greased 9×13 pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 degrees for one hour. Makes 8 servings.

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  1. […] made Apricot Chicken but subbed in Tangerine jam (so technically it would be Tangerine Chicken) with brown rice. It was […]

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