Wednesday, September 1, 2010

Easy Baked Apricot Chicken

(My son had to make a recipe for his class that was healthy and could be reheated to serve to his classmates. Of course he told me this the night before he had to bring it, so it is amazing what you come up with in limited time and with what you have in the pantry/fridge. Surprisingly enough, this was wonderful and he requests it for dinner often.)

2 tbsp vegetable oil
2 C French dressing
1 C apricot preserves
1 tbsp garlic
6 boneless skinless chicken breasts
1 (1oz) pkg dry onion soup mix
1 tbsp butter
Black pepper

Preheat oven to 350°. Grease a 13x9 baking dish.

Heat oil with butter in skillet over medium-high heat. Spice up the chicken with black pepper a little and then place in oil to brown for about 4 minutes (or until lightly browned), then place into baking dish.

In a bowl, mix the preserves with dressing, onion soup & garlic until mixed; pour over the chicken in the baking dish then turn the chicken to coat evenly in the sauce.

Bake uncovered for about 30 minutes. Serve over brown rice.

(I cut the chicken up in into 1/2 inch pieces before browning and mixing with sauce....then when mixed with rice it comes out like a sweet and sour chicken...very yummy!!)

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