Apricot chicken *** (vvdt30a)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Apricot preserves* |
| 8 | ounces | Russian Dressing** |
| 1 | pack | Onion soup mix |
| 2 | cups | Long-grain rice |
| 2 | tablespoons | Minced parlsey |
Directions
3- lb chicken; * sub Current, Peach, or any preserve combination ** Sub Catalina Dressing>>>>>> Richard, This recipe came from Prodigy BB; at the time, unfortunately, I wasn't recording the author's name.
Preparation: 1- Mix Preserves, Dressing, and Onion mix 2- Arrange chicken in a baking dish; pour mix over chicken; 3- Marinade 3+ hours, refrigerated. 4- Bake at 325F-350F 45 min to 1 hour, until juices clear. 5- To crisp chicken, cook the last 15 min under the broiler. 6- Prepare rice with parsley; serve chicken over rice. 7- My preference is to bake chicken about 30 min and finish over a med-high grill, basting with some of the sauce and saving some to pour over chicken and rice at serving. Good Appetite, BoB FROM: BOB STAATS (VVDT30A)