Friday, August 22, 2008

Apricot Chicken


I got this recipie from a friend in college and then found it in one of those ancient Emery County cookbooks. So, I guess it's an oldy but a goody. I mostly like it because it is so easy and it is easy to have the ingredients in the pantry on hand for those nights when you're not sure what to have for dinner. It puts together quickly and cooks fast.

4-6 chicken breasts
1 cup apricot jam
1 cup Catalina dressing
1 envelope onion soup mix

Mix all ingredients and pour over chicken in a casserole pan. Cook 20 minutes at 400 degrees.

I always serve this with Lemon Rice Pillaf; an old favorite from my mom. Here's the recipie for that too:

3 1/2 cups water
2 cups Long Grain Rice
4 heaping tsp. Chicken Boullion Granules (or 5 or 6 cubes)
3 TBSP. Lemon Juice
2 TBSP margarine

Combine all ingredients and bring to a boil for 10 min. Cover and turn stove off. Let rice fully cook.

4 comments:

Megan said...

Whoa girl, slow down. I went on a camping trip for a few days, and I am trying to catch up. I can't cook this fast. Anyways, I tried the chicken roll ups. It was really good. Much better than the recipe my roommate in college had. Even Aaron liked it, and he is the most picky person I have ever met! So we will definately keep that one along with the chicken alfredo. Still trying to get to the others.

old mother hubbard said...

can't wait until you get to utah so we can cook together. i am so happy that you love to cook. you take after some great family members that are (were) excellent cooks. love your recipes. love that you love some of the oldies from my collection. mom

Megan said...

I really liked the rice. I cooked the chicken for 20 min. and it was not done, so I put it back in for another 30 minutes and then it was too done. So I will have to try it again.

Heather's Blog said...

This is a good one. I make it at christmas time and instead of apricots I use cranberry sauce.