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Wednesday, October 10, 2012

Apricot Chicken

Apricot Chicken
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!
Apricot Chicken
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.

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