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Add a photoServings: 8
Ingredients
- 6 x Chicken Breast Halves without skin
- 8 ounce Apricot Preserves
- 1 1/2 c. Catalina Dressing -- not low fat
- 1 env Onion Soup Mix
- 3 Tbsp. Brown Sugar, packed
- 1/2 tsp Seasoned Salt
Directions
- In a large skillet, brown chicken and place into a 9 x 13 inch baking dish.
- Set aside. In a large mixing bowl, combine remaining ingredients and pour over chicken. Cover with foil. Bake at 275 degrees for 2 hrs, uncovering for the last 20 min of the baking time. Serve over rice.
- To freeze for later use, prepare dish as directed above, but don't bake.
- Cover tightly and label. Freeze for up to 6 months. When you are ready to use, thaw overnight in refrigerator, then bake as directed above. Serve over rice. RF4RP
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 88 | 31% |
| Total Fat 9.73g | 12% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.13g | |
| Cholesterol 67mg | 22% |
| Sodium 580mg | 24% |
| Potassium 290mg | 8% |
| Total Carbs 26.2g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 17.51g | 12% |
| Protein 22.3g | 36% |
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