Tuesday, July 26, 2011

Russian Chicken

This recipe was first introduce to me by a good friend of mine when we were invited for dinner. Thanks Mercy! Anything that has lots of "juice/gravy" served over rice is ahuge winner for my husband, Jason, so this is right up his alley. Super easy.


-4-6 chicken breasts (can be frozen but take into consideration cooking time)

-1 large bottle of Russian dressing (I have only found "Ken's Steakhouse" brand)

-1 envelope of onion soup mix

-1 jar of apricot preserves

Whisk last three ingredients together in large bowl. Pour over thawed chicken breasts. Bake at 350 for an hour. Serve over rice.


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