Apricot Chicken
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 1/2 (1 ounce) packages dry onion soup mix
- 6 skinless, boneless chicken breast halves
- 1 (10 fluid ounce) bottle russian-style salad dressi
- 1 cup apricot preserves
- Carbohydrate 24.0426666869912 g
- Cholesterol 68.44 mg
- Fat 1.53786666672979 g
- Fiber 0.112000004545159 g
- Protein 27.5075333335543 g
- Saturated Fat 0.393133333336489 g
- Serving Size 1 1 Serving (155g)
- Sodium 91.6333333459572 mg
- Sugar 23.930666682446 g
- Trans Fat 0.460333333393297 g
- Calories 220 calories
As a housewife, I'm always looking for ways to make the most of my time in the kitchen while still creating delicious meals for my family. This Apricot Chicken recipe is a perfect example of a dish that is both easy to prepare and incredibly tasty. Plus, it's a great way to use up leftover chicken breasts.
The combination of sweet and tangy flavors in this dish is sure to please everyone at the table. The chicken is juicy and tender, and the apricot glaze is the perfect complement. I like to serve this dish with some roasted vegetables or a side salad for a complete meal.
If you're looking for a quick and easy weeknight dinner, Apricot Chicken is the perfect choice. It's also a great dish to make ahead of time and reheat later. I often make a double batch and freeze half of it for another night. This way, I can have a delicious meal ready in minutes without any extra effort.
Step-by-step
- 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.
