Thoughts of an ETSwatch

Apricot Chicken

Posted in Recipes by etswatch on 02/02/2010

This quickly prepared chicken dish of jam, soup mix and bottled salad dressing will surprise you with its intricate melding of flavors. I normally serve this on a bed of rice with steamed asparagus.

Ready in 1 hr 30 min, servers 6


6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves


  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.

Amount Per Serving:
Calories: 456
Total fat: 13.8g
Cholesterol: 68mg
Sodium: 1134mg
Total Carbs: 55.7g
Protein: 28.5g

A tasty twist is to pound the chicken till very thin, ballottine or paillard. Put a spoon full of stuffing, home made or Stove top, on top of the chicken and roll up. Place these in the casserole dish and cover with mixture. Bake at 375 for 45 minutes.


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