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    Russian chicken


    Source of Recipe


    All content © 2001 The Kansas City Star

    List of Ingredients





    Makes 4 servings

    1 1/2 pounds (about 4 to 6) boneless, skinless chicken breasts
    5 tablespoons low-calorie Russian salad dressing
    4 tablespoons low-sugar apricot preserves
    1 (1-ounce) package dry onion soup mix
    1 cup hot water

    Recipe




    Place chicken in a baking dish and set aside. In a bowl, mix Russian
    dressing, preserves, soup mix and hot water. Pour mixture over chicken.
    Cover and let marinate in refrigerator 4 hours.

    When ready to cook, preheat oven to 325 degrees. Bake the chicken, covered,
    1 hour 15 minutes, or until the chicken is tender and the juices run clear
    when pricked with a fork.
 

 

 

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