We had this for dinner the other night and I thought I would share it with my blog friends. It is so easy and so tasty. I have cooked it in the oven and in the crock pot.
Russian Chicken
4 to 6 skinless boneless chicken breasts
1 package onion soup mix
1 small bottle Russian dressing
1 small jar Apricot Preserves (I have also used Peach jam and Apricot preserves with Pineapples.)
Place chicken in greased 13x9 inch baking dish. Mix remaining ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. I like to take the chicken out and cut it into bite size pieces and then mix it back into the sauce, but you can leave it whole if you wish. Serve over rice.
Crock Pot: Use frozen chicken breasts. Prepare as above and cook it on low for about 6 hours. This works great for a Sunday dinner.
Friday, November 10, 2006
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