Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Yummy chicken for all ages! Can be used with bone-in or deboned chicken pieces. Your family will want this as a regular rotation meal! Any chicken pieces can be used in this recipe; just adjust cooking time accordingly.

Recipe Summary

cook:
45 mins
additional:
1 hr
total:
1 hr 55 mins
prep:
10 mins
Servings:
8
Yield:
8 chicken breast halves
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk apricot preserves, Russian-style salad dressing, and dry onion soup mix together in a bowl; pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Dump chicken and marinade into a 12x9-inch baking dish.

  • Bake in preheated oven, basting regularly, until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

366 calories; protein 25.6g; carbohydrates 40.1g; fat 12.1g; cholesterol 67.2mg; sodium 713.9mg. Full Nutrition
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