Inspired by Laura Thayn
Ingredients:
4 boneless chicken breasts - cut into stripes
1 cup / 8 oz of Russian salad dressing (I used Ken's Steakhouse)
1 cup / 8 oz apricot jam (I used Polaner)
1 package of dry onion soup mix (I used Lipton)
Salt
Pepper
Directions:
Preheat oven to 350 degrees
Place chicken in a 9x13 pan and sprinkle with salt and pepper
Mix remaining ingredients and then pour them over the chicken
Cook for one hour at 350 degrees
Note:
We had stuffing as a side and it was great because it soaked up the sauce. It would be great over rice as well. The original recipe calls for 8 chicken breasts but those would never fit in my pan. Basically, you want to fill the pan with chicken, so that could mean 5 breasts or more if the bird is small.
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