Sweet & Saucy Chicken Breasts

“I found this recipe in a What's Cooking magazine by Kraft. It is actually called, "Russian Chicken Breasts" but I didn't have any Russian dressing, so ours wasn't! We used Catalina dressing and it was fantastic. This was one of the quickest and yummiest recipes I have made in a long time. I highly recommend this!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 6 boneless skinless chicken breasts
  • 12 cup Russian salad dressing (or Catalina)
  • 12 cup apricot jam
  • 3 tablespoons onion soup mix, dry (about 1/2 a pack)

Directions

  1. Preheat oven to 350°F.
  2. Heat oil in a large skillet on medium-high heat.
  3. Cook chicken for about 4-5 per side or until browned.
  4. Remove chicken and put it in a casserole dish.
  5. Mix dressing, jam, and soup mix in a small bowl. Pour over chicken.
  6. Bake for 45 minutes or until cooked through.
  7. Serve with rice and pour sauce over rice.

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