Apricot Chicken 2 Recipe

• 6 x Chicken Breast Halves without skin
• 8 ounce Apricot Preserves
• 1 1/2 c. Catalina Dressing -- not low fat
• 1 env Onion Soup Mix
• 3 Tbsp. Brown Sugar, packed
• 1/2 tsp Seasoned Salt

1. In a large skillet, brown chicken and place into a 9 x 13 inch baking dish.
2. Set aside.
3. In a large mixing bowl, combine remaining ingredients and pour over chicken.
4. Cover with foil.
5. Bake at 275 degrees for 2 hrs, uncovering for the last 20 min of the baking time.
6. Serve over rice.
7. To freeze for later use, prepare dish as directed above, but don't bake.
8. Cover tightly and label.
9. Freeze for up to 6 months.
10. When you are ready to use, thaw overnight in refrigerator, then bake as directed above.
11. Serve over rice.
12. RF4RP

chicken, preserves, onion soup, brown sugar, salt

Taken from cookeatshare.com/recipes/apricot-chicken-2-68691 (may not work)