Wednesday, October 10, 2012
I was given a recipe similar to this about ten years ago and the recipe said to cook the chicken in a crock pot. Well, over the past week I had seen this recipe in two different magazines, Guideposts and Good Taste. In both magazines, it said to bake the chicken in the oven. I decided to give the recipe a try in the crock pot. It was a good choice and the chicken was delicious last night with a baked potato. I suggest when you serve it to pull the chicken breast apart and spoon the sauce liberally over the chicken. Hope you enjoy it as much as I did!
1 - 10 oz. jar apricot preserves
1 envelope Lipton onion soup mix
1 - 8 oz. bottle Russian salad dressing (not creamy)
6 - 8 chicken breasts, skinless
In a large bowl, mix together the preserves, soup mix, and salad dressing. Place the chicken breasts in a crock pot and marinate with the mixture overnight in the refrigerator. Cook in crock pot on high for 6 hrs.
To cook in the oven, place the chicken breasts in a 9 X 13 in. baking dish and marinate with the mixture overnight. Bake covered in a 350 degree oven for one hour. Turn the chicken and bake uncovered for 30 min. Baste occasionally with the mixture.