Bottom Of The Jar Chicken

• 23 bottles (8 Oz. Bottle) Kraft Sun-dried Tomato Salad Dressing
• 13 cups Pineapple, Apricot Preserves
• 2 pieces Boneless, Skinless Chicken Breasts
• 1/2 bags (16 Oz. Bag) Pasta Of Choice, Cooked

1. Mix the salad dressing and preserves together and pour over the chicken in a small baking dish.
2. Bake at 350F for 25 -30 minutes.
3. Serve chicken and sauce over pasta!

bottles, pineapple, chicken breasts, pasta of choice

Taken from tastykitchen.com/recipes/main-courses/bottom-of-the-jar-chicken/ (may not work)