I first had this chicken recipe when my sister in law made it many years ago, maybe even back in 2005 when Kraft put it in their Food and Family magazine. I remember thinking it was really good, but promptly forgot about it. Back then I didn't do much cooking.
This past week I was in Chicago with my parents and my mom reminded me of it. So, with coupons for Kroger brand salad dressing and jam in hand, and chicken at $1.99/lb, (I'm getting to be a big time couponer/sale shopper!) I decided it was a good week to try it out again. We loved it! I served it with rice and succotash (lima beans and corn).
I doubled the sauce recipe so we could use it on our rice.
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3qt. baking dish.
MIX dressing, jam and soup mix in small bowl. Pour over chicken.
BAKE 45 min. or until chicken is cooked through.
- 2 tsp. oil
- 6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
- 1/2 cup Catalina Dressing (Kroger's is called "California French")
- 1/2 cup apricot jam
- 1/2 pkg. dry onion soup mix (about 3 Tbsp.)
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3qt. baking dish.
MIX dressing, jam and soup mix in small bowl. Pour over chicken.
BAKE 45 min. or until chicken is cooked through.
