Monday, April 11, 2011

Apricot Chicken

I have to be honest I wasn't sure about this one. While making it I even told Baby Cakes I think that the italian dressing just might be overkill but it was a pleasant surprise to learn that it wasn't. This is quite good and super easy sprinkle it all on and bake it off. Easy peasy.

Apricot Chicken
recipe found on

6 Skinless Boneless Chicken Thighs
Packet of Onion Soup Mix
10 ounce Jar of Apricot Preserves
8 ounce bottle Italian Salad Dressing

Preheat the oven to 350.

Place the chicken in a baking dish and sprinkle the onion soup mix evenly over the top.

Spread the preserves over the chicken and squirt the italian dressing over the preserves.

Bake for 1 hour or until the chicken juices run clear.

I know this post is a bit short but I am exhausted and the week has only just begun! Thank the Lord for easy meals. Frozen veggies and Uncle Ben's Ready Rice, dinner is served.



  1. That looks really good. I feel like you might be able to decrease the sauce ingrediants a bit though so there wouldnt be sooo much sauce unless you like that much sauce! LOL and for the record today's Monday kicked my booty!

  2. You know Faith I have to agree. perhaps cutting the sauce ingredients in half would do the trick. I think if your using more chicken it would be perfect but with just this amount it make too much sauce.

    Thanks for the comment and we can do it, get through the week that is. Lol.


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