Spicy Glazed Apricot Chicken

• 6 to 8 boneless chicken breasts
• 1 (8 oz.) Wish-Bone Russian salad dressing
• 1 pkg. onion soup mix
• 1 (10 to 12 oz.) jar apricot preserves
• boneless, skinless chicken breasts (1 per serving)
• Monterey Jack cheese, cut into rectangular prisms (1/2 lb. for 6)
• canned whole chili peppers (1 can for 6; can is approximately 6 to 7 oz.)
• 1 egg, beaten
• approximately 1/2 c. Italian bread crumbs
• bacon wrapped around rolls (1 slice per roll; optional)

1. Open chili peppers and remove seeds!
2. Pound chicken breasts with edge of saucer to make them thinner.
3. Insert a strip of chili pepper (the amount is up to your taste) and a strip of cheese into each breast and roll.
4. Hold roll with several toothpicks.
5. (At this time, roll bacon around the chicken if you wish bacon, and secure with these toothpicks.)
6. Dip rolls into egg, then into crumbs. Bake for about 30 minutes at 350u0b0.

chicken breasts, wish, onion soup mix, apricot preserves, chicken breasts, cheese, chili peppers, egg, italian bread crumbs, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230956 (may not work)