1 jar (12 ounces) apricot preserves
1 bottle (8 ounces) low-fat French salad dressing
1 package dry onion soup mix
1 small whole chicken, skinned,
or 4 bone-in chicken breasts, skinned
Preheat the oven to 350°F.
In a small bowl, mix the apricot preserves, dressing, and soup mix. Place the chicken in a large baking dish or roasting pan. Pour the sauce over the chicken.
Bake for 1 hour, basting every 15 minutes, or until a thermometer inserted in the thickest portion registers 180°F (for whole chicken) or 170°F (for bone-in breasts) and the juices run clear.
Makes 4 servings
Per serving: 411 calories, 27 g protein, 68 g carbohydrate, 5 g total fat, 66 mg cholesterol, 1 g fiber, 706 mg sodium
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