Tuesday, March 2, 2010

Apricot Chicken

1 cup Russian Dressing1 pkg. onion soup mix
1 cup Apricot jam
4 chicken breast halves

Mix first three ingredients together in baking dish. Cut raw chicken into bite size pieces. Add chicken and stir together. Bake covered at 350* for 30 minutes and then bake for another 30 minutes uncovered. Be sure chicken is completely cooked. Serve over rice.

*This is an absolute favorite of mine, and Tyler kind of enjoys it. I've heard it called Sticky Chicken, Sweet and Sour Chicken, The Best Chicken Ever, Apricot Chicken...I guess it's a versatile meal.

A couple of things: Russian dressing isn't really all that popular, and can therefore be kind of pricey. You can use Catalina dressing and it will still be delicious. Also, you can use either peach or apricot jam in your recipe. And don't forget that if you don't have an envelope of onion soup mix you can make it instead. (Click on the ingredient above.)

This particular recipe says to chop the chicken into small pieces and serve over rice, which is what I usually do. My sister-in-law cooks the breasts whole and just pours dressing over the rice. Another recipe I've seen has you chop the chicken into smaller bits, but everything is done on the stove top. Here is that basic recipe:

Brown chicken in a pan in hot oil. Add remaining ingredients and simmer until chicken is tender and sauce thickens. Serve over cooked rice.

I prefer the oven method because I just mix, put it in the oven and walk away.

Possible side dishes (besides rice): green salad, sliced peaches, green beans. Potatoes are not recommended unless you forgo the rice (too much starch). Pin It

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