8 oz. bottle Russian salad dressing
1/3 c. apricot preserves
1 pkg. dry onion soup mix
6-8 boneless chicken tenders or 4 breasts
Mix together dressing, preserves and soup mix. Place chicken in 13x9 baking dish, pour mixture over top. Bake, covered, at 350 degrees for 20-25 minutes, uncover baste with sauce. Cook an additional 20-25 minutes. Serve over cooked rice.
From Country Quick and Easy cookbook.
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1 comment:
Scott really liked this! I put frozen chicken tenders in the crock pot and let it cook. The flavor was really tasty, but I let it cook a bit too long (6 hours on low probably would have been better), some of the sauce got too brownish. Served over rice.
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