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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Comments from Members
that sounds yummy
I always coat my thanksgiving turkey with apricot or orange preserves. wonderful with cornish hens and chicken too. I do not use the onion mix or salad dressing. I might mix some lea and Perrin that cuts the sweet in it.
Great recipes!!!!!
sounds great, will try especially with the cold weather around the corner.
cant wait to try it always eating chicken it gets old cooking it the same way thanks
I've made this several times,and it's always yummy
