Tangy, fruity apricot chicken breasts made in just three easy steps. They're great served with rice.
Ingredients
- Russian-style salad dressing: 1 bottle (10 fluid ounce bottle)
- apricot preserves: 1 cup
- ½ ounces dry onion soup mix: 1 piece
- skinless, boneless chicken breast halves: 6 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 4-quart casserole dish.
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Mix salad dressing, jam, and soup mix together in a bowl until well combined; pour over chicken.
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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).
