Thursday, February 11, 2010

Apricot Chicken

1 pkg onion soup mix
1 8oz bottle Russian dressing
10 oz apricot preserves
2.5 lbs boneless chicken (breasts, thighs, tenders - whatever)
Cooked sticky rice (I like the Calrose Botan brand -- white bag, red flower)

Preheat oven to 350*. Grease a 9x13 casserole dish. Dump soup mix, dressing, and preserves into dish. Whisk together well. Add chicken (I recommend cutting the breasts into smaller {tender size} pieces). Stir to coat the chicken. Cover with foil. Bake for approximately 25-30 minutes (depending on the size of your chicken pieces). Serve over a bed of sticky (sushi) rice.

** This is delicious. Perfect sweet and savory. WAY better than any sweet and sour chicken I've ever had ... and tons healthier! Enjoy.

Oh yeah. And both of my kids LOVE this dish. Can't get enough of it. Sometimes, I add carrots to the dish and bake them with everything else. Yum.


sara said...

I make this exact same recipe and it's one of my husband's favorites! You know what I've done before when I don't have any apricot preserves; I'll take some canned peaches w/ their syrup, mush them up & cook them in a saucepan w/ a little more sugar until it cooks to the consistency of jam, and use that in place of the apricot. Tastes nearly the same. I will try putting carrots in it sometime; yum!