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My review
Festival Chicken
marte
"This is great on pork tenderloin or ribs. If you wish, the chicken can be partially cooked in the microwave. Serve with a green salad or baked potato, if desired. This is also good at room temperature, but you will ned lots of napkins! Sweet and savory, but not too spicy for kids."
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Ingredients
1 h 15 m servings 1191 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. Place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.
- Bake at 350 degrees F (175 degrees C) for 1/2 hour.
- Brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees F (120 degrees C) and bake for another 1/2 hour. Brush with remaining glaze mixture just before serving.
Nutrition Facts
Per Serving: 1191 calories; 75.8 g fat; 38.9 g carbohydrates; 85.6 g protein; 340 mg cholesterol; 990 mg sodium. Full nutrition
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Reviews
Read all reviews 2331 Ratings
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Most helpful positive review
11/8/2007
I have used this recipe for years. One of my favorite ways is to use orange marmalade instead of apricot preserves. I add green and red peppers cut in strips and a can of chunk pineapple. Pour o...
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11/8/2007
I have used this recipe for years. One of my favorite ways is to use orange marmalade instead of apricot preserves. I add green and red peppers cut in strips and a can of chunk pineapple. Pour o...
7/28/2005
Different and Delicious! I made this with boneless, skinless chicken breasts and served over white rice. Thanks for the post :)
2/25/2006
Very moist and mildly sweet chicken. I will make it again. I marinated it over night in the sauce and made extra sauce to pour over the chicken. I used a russian dressing from this site, whic...
12/15/2003
Hubby LOVED IT, and i liked it a lot better than with cranberry sauce. i only used half a packet onion soup, 1/2 cup apricot/pinnapple preserves, and 1/2 cup russian dressing with 2 huge bone i...
5/17/2009
I've been making this dish for over 20 years! It's always great although now I make my own catalina-style salad dressing and onion soup mix. 1 cup apricot preserves is about a 10-ounce jar...b...
12/23/2001
This is a great glaze. I cooked the meat on the grill and I've made it twice. Once with chicken and once with pork. I loved it as a glaze on Pork.My husband is diabetic so I used sugar free apri...
8/12/2010
AMAZING i made it the my grandma did and loved it the only time my grampa actually said, "YUMMY"
9/12/2010
I have made this recipe twice...LOVE IT!! Easy, delicious and simple. My 6 and 4 year old boys love it too.