Wednesday, September 26, 2012

Apricot Chicken

My cousin Jen Casano got me hooked on this!  As you can see, I don't often repeat meals (besides tacos obviously)...but this one I have made quite a few times!  It is easy for a weeknight takes an hour once it goes in the oven, but it literally takes 5 minutes to prep.  I usually put it on top of brown rice with roasted asparagus.  The ingredients seemed like a weird combination when I first read this recipe, but somehow it just works!  YUM!

6 skinless boneless chicken breasts
1 package of dry onion soup mix
1 (10 ounce) bottle of Russian style salad dressing
2 cups apricot preserves

1.  Preheat oven to 350
2.  Place chicken in casserole dish
3.  Mix the soup mix, dressing and jam together and pour over the chicken
4.  Cover and bake for 1 hour

See....EASY!  :)


  1. yum!! looks delish. Just found your blog and am now following along. Hope you'll stop by mine

  2. I used to make this all the time! I'm sure you ate some of my leftovers at some point ~Kim


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