Saturday, March 21, 2015

Apricot Chicken

Hey y'all! Today I am sharing one of my easy, go-to recipes - Apricot Chicken.  


4 - 6 boneless skinless chicken breast; cubed
8 oz bottle of Russian dressing
1 cup apricot preserves
1 pack of dry onion soup mix


01.  In a large bowl mix the dressing, preserves, and onion soup mix.
02.  Add your cubed chicken and toss well, coating all the chicken. 
03.  Cover your bowl and place in fridge for about an hour or so.
04.  Place your chicken in a baking dish and place in the oven at 350 for about 35 mins. Timing will all depend on size of chicken.  Chicken should be cooked to an internal temperature of 165 degrees.  

See, its that simple.  We normally serve ours with mashed potatoes but you could also use rice.  


- You can cut your chicken however you like.  I normally cube it to allow for easier cooking but you could leave the breast whole or do strips.

- Russian dressing is extremely hard to find so when I do see it I grab two or three bottles at a time.  I seem to have better luck at Walmart than grocery stores. 

- I have heard of people substituting French dressing for Russian but I have not tried the recipe. 

- If you are in a hurry, you don't have to chill the chicken.  I do it to help marinate and get the flavors in the chicken.  But it taste fine without. 

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