Monday, February 25, 2013

Apricot Chicken

This recipe is tweaked from a dear friend of mine. She made this for our family when we had our little girl. It was SOO good, I begged and begged for the recipe. It is DELICIOUS! I make it for my family all the time. I love that it can be prepared two ways, in the crock pot, and in the oven! Score!



Apricot Chicken

2-4 Boneless Skinless Chicken Breasts
1/3 Jar of Apricot Preserves
1 c. Russian Salad Dressing (Wish Bone is the only brand that carries this I believe)
3 beef bouillon cubes (crushed)
3 T. minced or chopped dried onion

Oven Directions:
Cut the chicken into strips and place in an 8x8 greased glass pan. In a bowl mix the apricot preserves, Russian salad dressing, beef bouillon cubes and minced onion all together and pour over the chicken strips. Bake at 350 for 40-45 min. Serve over brown rice. DELISH!

Crock Pot Directions:
Cut the chicken into cubes. Place in a greased crock pot. In a small bowl, combine preserves, salad dressing, beef bouillon cubes, and minced onion. Pour the sauce over the chicken. Cook on HIGH for 3 hours. Serve over rice.

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1 comment:

  1. YuM! This looks good and pretty quick to put together! Thanks for the recipe! Don't you dislike when you ahve to wait and wait for a recipe you really want:)

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