CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Cut chicken into bite-size pieces.
Combine all ingredients except the rice in a slow cooker.
Set for 8 hours on low.
Serve over rice.
ll marinade ingredients together, except chicken, to a food processor and
Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
Stir until well combined in separate bowl.
Place chicken in glass baking pan.
Pour dressing mix over chicken and bake uncovered at 350\u00b0F for 40-50 minutes, until chicken is cooked through.
Served best over Jasmine rice.
Enjoy!
Put the Russian dressing in a bowl. Mix
Flour chicken on both sides.
Put in a large baking dish. Sprinkle onion soup mix over chicken.
Heat Russian dressing and apricot preserves in saucepan.
Pour over chicken.
Cover with foil.
Bake 1 hour at 350\u00b0.
Serve over rice.
Place chicken in a greased 9 by 13 pan. Remove the skin for better flavor penetration optional. In a small bowl combine together mayonnaise, onion soup mix, dressing and preserves. Stir well and then spread over chicken. Cover with foil tightly or lid and place in a preheated 375 degree oven for 1 hour and 30 minutes. Serve with rice if desired.
Cook chicken in a skillet. Add Russian dressing, apricot marmalade and onion soup mix.
Simmer on low to marinate.
Serve over white rice.
Line a 9 x 13-inch baking dish with foil.
Arrange chicken evenly in dish; salt and pepper to taste.
Place sliced onion on top of chicken.
Mix Russian dressing and preserves together. Pour over chicken.
May mix a small amount of water with dressing mixture if it appears too thick.
Seal with a second piece of foil.
Bake at 350\u00b0 until chicken juices are clear.
Marinate chicken breasts in the teriyaki marinade for several hours.
Cut chicken into small pieces.
Pour Russian dressing into a large skillet and bring to a boil.
Add chicken and cook on medium heat for 25 minutes, until chicken becomes glazed.
Stir over rice.
Yields 4 servings.
Arrange chicken in dish.
Mix onion soup, Russian dressing and apricot preserves.
Pour over chicken.
Cook in a 350\u00b0 oven for 40 to 50 minutes.
Brown chicken breasts in pan with canola oil.
Place in baking dish skin side up.
Brush Russian salad dressing over the chicken and add one can of drained apricots.
Bake at 350\u00b0 until golden brown and tender (approximately 1/2 to 3/4 hour).
Serve over a bed of wild rice and garnish with steamed broccoli.
Preheat oven to 375\u00b0.
Skin chicken parts.
Place in 9 x 13-inch baking pan.
In separate bowl, mix preserves, Russian dressing and onion soup mix.
Pour mixture over chicken.
Bake at 375\u00b0 for 45 to 60 minutes.
Serve with rice.
Place chicken in baking dish.
Coat with apricot preserves and Russian dressing.
Sprinkle onion soup mix over chicken.
Pour water into dish.
Cover and bake 1 hour at 350\u00b0.
Uncover and place pineapple slices on chicken.
Finish baking, uncovered, for 30 minutes.
Preheat oven to 350 degrees.
Spray a casserole or baking dish with non-stick cooking spray.
Place chicken breasts in dish.
In 4 cup measure or bowl, mix together onion soup mix and water.
Add to soup mix, the marmalde and russian dressing, mixing well.
Pour dressing mixture over chicken.
Bake for 30 minutes or until chicken reaches internal temperature of 180 degrees.
Serve over brown rice or cooked noodles.
Mix onion soup mix, Russian dressing and apricot preserves together.
Pour the dressing mixture over chicken, using 9 x 13-inch baking pan.
Bake at 350\u00b0 for 30 to 45 minutes or until chicken is completely cooked.
Place chicken pieces in a nonstick casserole dish.
Mix together red Russian dressing, dry soup mix and apricot preserves. Pour mixture over chicken pieces.
Cover with aluminum foil. Bake 20 to 25 minutes, covered.
Uncover and bake for another 10 to 15 minutes.
Mix the Russian dressing, soup mix and apricot preserves together in an 8 x 8-inch baking or casserole dish.
Place chicken in dish.
Bake for 1 hour at 350\u00b0, uncovered.
Serve over rice.
Grill (or Broil)the chicken breasts just until done.
Toast the buns.
Spread mayo on the buns.
On the top bun place lettuce, tomato and onion.
Place two slices of bacon on each breast and top with the cheese slice.
Place the chicken under the broiler just until the cheese is melted.
Transfer to the buns and serve with Russian dressing drizzled over the meat.