Thursday, November 12, 2009

Apricot Chicken



1 bottle French dressing (I use Western, but you can use Russian or Catalina, too)
2/3 c apricot preserves
2 envelopes dry onion soup mix
8-10 boneless skinless chicken breast halves
cooked white rice or egg noodles

In a bowl, combine dressing, preserves and soup mix. Place chicken in a large ungreased baking pan. Top with dressing mixture. Cover and bake at 350° oven for 20 mins, baste, bake for an additional 20 mins or until chicken juices run clear. Serve with noodles or rice.

CROCK POT adaptation:
Trim fat off chicken breasts and place in Crock Pot with dressing mixture. Cook on low 6-8 hours or high 3-4 hours. Service with noodles/rice.

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