6-8 boneless skinless chicken breasts
1 8 oz. bottle Russian salad dressing
1 small jar pineapple apricot jam
1 envelope dry onion soup mix
Place chicken in baking dish. Mix salad dressing, jam and dry soup mix and pour over chicken, coating well. Bake at 325 degrees for 1 hour or longer if needed until chicken is tender. Serve over rice.
(Chicken tenders work really well and will cook much faster.)
From whence it came: This yum-e recipe comes from my mother-in-law, Helen. I have no idea why she called it Duck Glazed Chicken because there isn't a duck in site. Back in the day, when she had six kids living at home, she was a great cook! She was the kind of gal who cooked a five course meal every night, and vacuumed while wearing pearls! A real June Cleaver, yes she was! She still loves to bake and I have some good cookie recipes of hers that I will post at a later date. Helen is a faithful, loving lady and I'm so grateful she is my mom-in-law!
Why it's blogable: These same two reasons seem to come up over and over and over. Easy and delicious. What more can you ask for in a recipe? The ingredients are so weird that if someone didn't tell you this is worth making you probably never would. But you must! It's very family friendly. This is one our whole family loves!
Hope you enjoy stirring it up!