Apricot Baked Chicken
I decided to post a couple recipes for this week’s challenge. A friend introduced me to this recipe in the early 90s. It appears in almost all church and Junior League cookbooks. You get a lot of taste and a nice presentation with little effort. Plus, you can make a day ahead and throw it in the oven when you get home from work.
1 cup apricot preserves
1 envelope onion soup mix
1 8 oz. bottle Russian Dressing
6 boneless skinless chicken breasts
Combine apricot preserves, Russian dressing and onion soup. Simmer 5 minutes, stirring occasionally. Arrange chicken in a lightly greased 9 x 13-inch pan. Pour sauce over chicken. Cover. Place in refrigerator overnight to marinate. Bake at 350° for 45 minutes or until chicken is done.



