Total TimePrep: 5 min. Bake: 40 min.
Wow 16 breasts! I assume you can freeze?
I used Catalina dressing as I did not have Russian. It was delicious. No need to change anything (except I had to reduce the recipe down for 4 instead of 16). Thanks for sharing this one!
Been making something like this for years, only one envelope of soup mix (too salty with two) and less jam (1/2 cup of lemon, orange, lime, apple, or apricot) whatever we have on hand.
Similar to others, I have been making this for years. My mother-in-law shared the recipe with me. I use bone in theighs with the skin, and cook for almost an hour. I only use one envelope of Lipton onion soup mix and a cup of apricot preserves along with the 16 oz bottle of Russian dressing. But then about 20 minutes before it’s done, I add a drained can of pineapple chunks and about 15 marichino cherries over the top of the chicken. It’s great served with a chicken flavor rice such as Uncle Bens or Rice a Roni.
Very tasty and quick meal. Easy to throw together after work.
WOW, this is SERIOUSLY delicious flavor and GOOD eating in a NO MUSS NO FUSS recipe. The sauce is the star - especially on the rice (I used brown rice). Boneless, skinless breasts dress it up for company, but would be good with bone in and skin on also I bet.
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I do this with half the dressing, and a can of whole berry cranberry sauce...great for fall!! And really SO easy!
My mother-in-law shared a similar recipe with me almost 30 years ago with whole cranberry sauce in place of the apricot which is also good. Folks I’ve made this for are shocked at the simplicity of the recipe and the 3 ingredients in the sauce.
Excellent recipe. Great taste a d so easy. Have made this for years