171062 easy baked apricot breast Recipes

apricot halves, drained, brown sugar, buttery round crackers, crumbled, butter, melted

apricot preserves, lemon juice, soy sauce, chicken pieces, dry breadcrumbs, butter, melted

baking potatoes, extra light olive oil, flour, parmesan cheese, ground black pepper, onion salt, garlic powder, hot salt (optional) or ground cayenne pepper (optional) or salt (optional)

baking potatoes , pierced, washed and thoughly dry, kosher salt, olive oil

lime juice, olive oil, garlic, minced, boneless skinless chicken breasts, salt & pepper

olive oil, lime juice (fresh, not bottled ), turmeric, chili powder, cumin, garlic cloves, minced, boneless chicken breasts

boneless skinless chicken breasts, black pepper, vegetable oil, butter, apricot preserves, french dressing or 1 cup russian salad dressing, garlic (or to taste), dry onion soup mix

chicken thighs, apricot preserves, french dressing, dry onion soup mix

baked beans, onion, chopped, bacon, cut in small pieces, ketchup, mustard

baking potatoes - cut into cubes, butter or margarine (i usually use 2 sticks), flower, milk, green onions - sliced, cooked bacon- crumbled, shredded cheddar cheese, carton of sour cream, chicken base, salt to taste, pepper to taste

baking powder, cold butter, cubed, cream of tartar, flour, milk, salt, shredded cheddar cheese, sugar

chicken breast halves (4 oz each), oil, cream of broccoli soup, milk, grated cheddar cheese, cooked rice

boneless skinless chicken breast halves, italian salad dressing

boneless skinless chicken breasts, crushed corn flakes, crushed durkee onions, relish sandwich spread

fully-cooked ham, honey, frozen orange juice concentrate, thawed, soy sauce, apricot jam, ground nutmeg

boneless skinless chicken breast halves, apricot preserves, dry onion soup mix, russian salad dressing or 1 (8 oz) bottle catalina dressing, cooked rice

apricot preserves, white wine vinegar, hot mustard, chopped fresh garlic (can use more ), seasoning salt (can use regular salt), pepper, chicken pieces (or use 2 whole s, cut-up)