In a large bowl, mix together the apricot preserves, onion soup mix, and Russian dressing. Arrange the chicken breasts in a large 9 x 13 inch casserole. Pour the sauce over the chicken . Bake covered with foil in a preheated 350 degree oven for 45 minutes. Uncover and bake another 15 to 20 minutes.
For Chicken:
In a shallow baking
Cover cooking dish with Reynolds Wrap.
Spread deboned chicken breast(s) across bottom of pan.
Pour Honey Mustard Dressing over all chicken breast(s).
Make sure all are coated.
Then sprinkle chopped pecans across top of chicken breast(s).
Bake for 45 to 55 minutes at 325\u00b0.
Tastes delicious with steamed fresh asparagus covered with cheese sauce.
Combine soup, preserves and salad dressing.
Arrange chicken in a 12 x 7-inch glass baking dish.
Brush with oil; sprinkle with paprika.
Cover with waxed paper.
Microwave on High for 5 minutes.
Spoon sauce over chicken.
Cover with waxed paper. Microwave on Medium-high for 12 to 15 minutes, or until chicken is done.
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
dd Italian or garlic dressing.
Dip chicken breasts in mixture (other
Cut off the fat and clean chicken breasts.
Put them in a rectangular food container.
Pour the chicken broth and the Viva Italian dressing over the chicken.
Store in refrigerator overnight.
Cook on low for 5 to 10 minutes on grill until done.
Cover and simmer 3 chicken breasts in 1 bottle of Italian salad dressing.
Remove chicken and cube.
Add 1 chopped head of cabbage to remaining salad dressing along with cubed chicken breasts and water chestnuts.
Simmer until cabbage is tender.
Preheat oven to 375\u00b0.
In large skillet, heat Italian dressing and brown chicken over medium high heat; set aside.
In 13 x 9-inch baking pan, combine remaining ingredients; add chicken and turn to coat.
Bake, uncovered, stirring occasionally, 50 minutes or until chicken is done and vegetables are tender. Serve, if desired, with French or Italian bread.
Makes about 4 servings.
Mix onion soup, apricot preserves, and russian dressing well. Coat chicken breast and bake at 350\u00b0 until chicken is done.
In large bowl, combine soup mix, apricot preserves and Catalina dressing.
Add chicken to this mixture and marinate 8 hours in refrigerator.
Bake in 350\u00b0 oven until done.
Serve with cooked rice.
For Spicy Red Pepper Sauce:
tbsp flour. Leave aside for 10 mts.
Boil the
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
After marinating is done, drain off marinade and grill or broil chicken until done.
If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.
oking Day.
Pour chicken parts and salad dressing into a freezer
drain well.
Place a chicken breast on each chard leaf
s ready.
Put the chicken into a shallow dish with
Boil the chicken breasts with bay leaves, tarragon and onion.
Once the breasts are cooked, remove them from heat and allow them to cool.
Cut them into 1/2 inch cubes.
Make the dressing by mixing everything listed under\"dressing\" together.
Then add the chicken cubes to the dressing.
Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
Use this filling to make sandwiches as required.
Enjoy!
Heat your outdoor grill for indirect cooking. If using charcoal,