This basically tastes like a lighter sweet and sour chicken. It is super good and SO easy. My mother-in-law doubles this for a big crowd and it goes a long way. I like to add big chunks of green peppers and onions into it for color and taste. Yesterday I happened to have a fresh pineapple too, so I used that in place of canned and it was beautiful. As far as the call for russian dressing--I've only ever seen one size (8 oz). I cooked mine at 250 for like 2 1/2 hours because I had other things going on and it worked out fine. I bet you could even pour it into the crockpot and cook on low for 3+ hours.
6 chicken breasts (+/-)
salt and pepper to taste
1 pkg. onion soup mix
1 (about 16 oz) jar of apricot preserves
1 bottle russian dressing
1 can chunk pineapple
Preheat oven to 350 degrees; place breasts in pan and season with salt and pepper according to taste.
Mix ingredients and pour on top. Bake uncovered 30-45 minutes. Serve over rice.
6 chicken breasts (+/-)
salt and pepper to taste
1 pkg. onion soup mix
1 (about 16 oz) jar of apricot preserves
1 bottle russian dressing
1 can chunk pineapple
Preheat oven to 350 degrees; place breasts in pan and season with salt and pepper according to taste.
Mix ingredients and pour on top. Bake uncovered 30-45 minutes. Serve over rice.
1 comment:
Hey Amy, I have actually never met you, but I lived in Chad's ward at BYU several years ago. I checked out your cafe blog, and LOVE it! Thanks for sharing. On your pineapple chicken recipe, do you leave the pineapple juice in? Or just the pineapple? I'm excited to try it. I have actually done Russian chicken, which is everything in this recipe, minus the pineapple, green peppers, and onions. I'm excited to give this a whirl. Thanks for sharing! And tell Chad hello from Kim Gillespie Garrett!
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