No-Fuss Chicken
This recipe could hardly be simpler to prepare. The chicken gets a wonderful tangy taste, and no one will know you used convenient ingredients like a bottle of salad dressing and onion soup mix unless you tell them.
Yield
16 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
salad dressing, catalina
|
* |
| ⅔ | cup |
apricot preserves (jam)
|
*
|
| 2 | each |
onion soup mix
dry |
*
|
| 16 | each |
chicken breast halves, boneless, skinless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
salad dressing, catalina
|
* |
| 158 | ml |
apricot preserves (jam)
|
*
|
| 2 | each |
onion soup mix
dry |
*
|
| 16 | each |
chicken breast halves, boneless, skinless
|
|
Directions
In a bowl, combine dressing, preserves and soup mix.
Place chicken in two ungreased 11x7x2 inch baking pans; top with dressing mixture.
Cover and bake at 350℉ (180℃) for 20 minutes; baste.
Bake, uncovered, 20 minutes longer or until chicken juices run clear.
This recipe could hardly be simpler to prepare.
The chicken gets a wonderful tangy taste, and no one will know you used convenient ingredients like a bottle of salad dressing and onion soup mix .
