Sweet and Sour Chicken Using Italian Dressing and Apricot Jam |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Got this recipe from a roommate and have received countless compliments in dinner groups. When I'm cooking for dinner group (a lot of people), sometimes I use a 16-ounce bottle Italian dressing with an 18-ounce jar of apricot jam. Ingredients:
1 cup white rice |
2 cups water |
1 tablespoon olive oil |
6 skinless, boneless chicken breast halves |
1 cup apricot jam |
1 cup italian-style salad dressing (such as wishbone®) |
1/2 cup dried minced onion |
1 (15 ounce) can diced pineapple, drained |
1 yellow onion, chopped |
1 red bell pepper, chopped |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
3. Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides, about 2 minutes per side.
4. Combine apricot jam, Italian-style salad dressing, and dried onions together in a bowl. Place browned chicken in a baking dish and pour jam mixture over the chicken; bake for 15 minutes. Add the pineapple, chopped onion and chopped red bell pepper; continue baking until chicken is cooked through and no longer pink inside, another 15 minutes. Serve over cooked rice.
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