Ingredients
1 bottle (16 ounces) Russian or Catalina salad dressing2/3 cup apricot preserves2 envelopes onion soup mix16 boneless skinless chicken breast halvesHot cooked rice
Preparation
Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.
