I used to think chicken was boring. Dry, flavorless chicken or fried chicken used to be the norm. I have been experimenting with different flavors and cooking techniques, and I haven’t had boring chicken in a long time.
One of my favorite new chicken recipes is a version of Apricot Chicken. All you need besides the chicken, is some apricot preserves, either catalina or russian dressing, and onion soup mix. I serve this over rice. If you like a little heat, you can add a drop or two of hot sauce.
Apricot Chicken
Ingredients
6 skinless, boneless chicken breast halves
1 package dry onion soup mix
1 (10 fluid ounce) bottle Russian-style or Catalina salad dressing
1 cup apricot preserves (I used low sugar apricot preserves)
Directions
- Preheat oven to 350 degrees.
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
- Serve over rice.
This {_______} life 