-
-
My review
Tangy Chicken
0
LISAWV
"Quick and easy chicken for a busy person. Also great in the slow cooker!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 442Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- Place the chicken breasts in a 9x13 inch baking dish. Combine the preserves, dressing and soup mix. Spoon mixture over the chicken and bake in the preheated oven for 35 to 45 minutes or until the chicken is done and the juices run clear.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5155 Ratings
-
-
-
-
-
Most helpful positive review
10/15/2000
Easy and tasty. I served it with rice mixed with chopped carrots and peas. Delicious.
Most helpful critical review
5/21/2006
Be careful..I was looking for tangy but this has more of a "barbeque" taste.
Most helpful
Most positive
Least positive
Newest
10/15/2000
Easy and tasty. I served it with rice mixed with chopped carrots and peas. Delicious.
1/18/2010
Really good basic. For those of you wanting a little more "tang" try this: to the basic mixture add 2 T rice vinegar, 2 T soy or teriyaki sauce, 1 t garlic, 1 t spicy mustard. Taste the sauce...
4/6/2006
This is a great recipe. I used French dressing because I couldn't find Russian. My husband loved it and asked me to add this to our recipe rotation.
2/28/2009
Tangy and tasty. I made my own Russian dressing with equal part ketchup and mayo, a bit of lemon juice and some parsley. I poured it over whole chicken pieces and baked at 375 for about an hour....
8/30/2008
This recipe is excellent. I've used chicken thighs instead of breasts, marmalade instead of apricot, and I've tried it in the slow cooker. It always comes out fantastic!
12/2/2007
Great recipe. I've made this quite a few times now and it's always a hit. Now I have my friend making it for her family too. The kids love it.
2/27/2006
So tasty and easy, too. I didn't have Russian dressing, so I used Thousand Island instead. The chicken turned out very moist. I used the remaining sauce over rice pilaf and served dinner with...
3/10/2005
My sister-in-law has been making this for years and she was kind enough to share it with me -- it's a colorful, tasty recipe that's good enough for company. Spoon the chicken and sauce over whit...
10/18/2010
This was delicious, though I think next time, I'll use more apricot preserves. For the russian dressing, I used Thousand Island. Everyone thought I was super creative, so thanks for the recipe!