Easy Baked Apricot Chicken Breast |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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You can use a whole cut-up chicken or 10 chicken thighs if desired and increase baking time. if you are in a hurry you can omit the browning, but the chicken will not be as good, you can double this recipe but you will need a large baking dish, or just double the sauce amounts. Serve with cooked rice. Do not season the chicken with any salt, the dry soup mix already has enough in it. Ingredients:
6 boneless skinless chicken breasts |
black pepper |
2 tablespoons vegetable oil |
1 tablespoon butter |
1 cup apricot preserves |
1 cup french dressing or 1 cup russian salad dressing |
1 tablespoon garlic (or to taste) |
1 (1 ounce) package dry onion soup mix |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. Heat oil with butter in a skillet over medium-high heat.
4. Season the chicken with black pepper (do not use any salt).
5. Brown chicken about 4 minutes on both sides or until lightly browned, then place into prepared baking dish (if using skin on chicken pieces then place skin-side up).
6. In a bowl mix the preserves with dressing, onion soup and garlic until blended; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.
7. Bake uncovered for about 30 minutes (if you did not brown the chicken increase baking time slightly).
8. Serve with rice.
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