Apricot Chicken

Now if you're familiar with Cranberry Chicken, you'll recognize this as being extremely similar. I found this recipe popping up in a few different books and online, and since Bobby and I like Cranberry Chicken so much, I thought it couldn't be too bad to try!

It's very good, but sweeter than Cranberry Chicken--apricots don't really have the tang that cranberries do. But all-in-all it is quick, easy, can be made the night before and refrigerated, and really good.

Apricot Chicken

3-4 boneless, skinless chicken breasts
1 package dry onion soup mix
1 cup (ish) of Fat Free Catalina dressing
1 jar of apricot preserves (we used Sugar-free and it was plenty sweet)

In a mixing bowl combine the dry onion soup mix, the Catalina dressing, and the apricot preserves. Mix until blended. Pre-heat oven to 400, and Pam a 9x13 baking dish. Use a paper towel to pat down each chicken breast, and place in the baking dish. Cover with all of the apricot mix. Bake uncovered for 45 minutes for 3 breasts, or longer for additional.

Serve over rice or quinoa, and spoon extra apricot mix onto the chicken. Pair with a green salad or veggie and Yum!

And if you want to make the Cranberry version--substitute the apricot preserves for a can of whole berry cranberry sauce, and pat the chicken breasts with a little bit of garlic salt.