3 -4 chicken breasts
1 (12 ounce) bottle creamy Russian salad dressing (if not creamy Russian, then plain Russian with 1/4-1/2 cup of light Mayo)
8 ounces apricot jam
1 1⁄4 ounces French onion soup mix
Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
Stir until well combined in separate bowl.
Place chicken in glass baking pan.
Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
Served best over Jasmine rice.
by Chef Hogan
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This recipe was added on 16 Jan 2017 and has been viewed 78 times.