Tangy, fruity apricot chicken breasts made in just three easy steps. They're great served with rice.
Ingredients
- 1 bottle Russian-style salad dressing , 10 fluid ounce
- 1 cup apricot preserves
- 1.5 ounces dry onion soup mix
- 6 skinless , boneless chicken breast halves
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 4-quart casserole dish.
-
2
Mix salad dressing, jam, and soup mix together in a bowl until well combined; pour over chicken.
-
3
Cover the dish and bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
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