Apricot Chicken

Just 3 ingredients poured over chicken.
Couldn't be easier!

A pretty dish to serve in the Spring.

 Season the chicken and put into a casserole
that's been sprayed with Pam.

 Mix the ingredients.

 Pour over the chicken. You can use boneless
breasts or cut up chicken.  I skin the pieces.

 I mix this up after lunch, then cover
with plastic wrap and refrigerate until
time to pop into a 350º oven for 1 hour.

I also cut the chicken breasts in half for easier
serving. Serve over rice with lots of sauce and
a nice green vegetable.

APRICOT CHICKEN

Ingredients

• 6 boneless skinless chicken breasts, about 2 lbs.
• 8 oz. (1 C) bottle of Catalina, Russian,
•   or French dressing
• 1 cup apricot jam
• 1 packet dry onion soup mix
• (optional 2 t curry powder)

Instructions

1. Place the chicken breasts into a casserole dish. 
   Season with salt and pepper.

2. Combine the dressing, jam, and dry onion soup. 

3. Pour the sauce over the top of the chicken. 
    You can make it ahead to this point, 
    then cover and refrigerate to bake later.   

4. Bake at 350 degrees for 1 hour, 
    or until chicken is done.

5. Can also use a cut-up chicken (skinned), 3 lbs.

Serve over rice.

Enjoy!

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