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 over chicken or pork in bake. I serve this over seasoned white rice.
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 over chicken or pork in bake. I serve this over seasoned white rice.
Different and Delicious! I made this with boneless skinless chicken breasts and served over white rice. Thanks for the post:)
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 in chicken legs and thighs
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 which was excellent. I'd suggest adding garlic and onions. Must try chicken.
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...but if you use 12 ounces that's OK too! Although I prefer to bake this in the oven the crockpot works well especially if you use very lean skinless boneless thighs.
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 apricot jam and it was still great! My 3 year old ate every bit of meat on her plate.
AMAZING i made it the my grandma did and loved it the only time my grampa actually said "YUMMY"
I have made this recipe twice...LOVE IT!! Easy delicious and simple. My 6 and 4 year old boys love it too.
