This is very easy AND very good!
4-7 boneless, skinless chicken breasts1 large bottle russian salad dressing
1 large or 2 medium jars apricot/pineapple apricot preserves
1 envelope dry onion soup mix
Thaw chicken breasts and cut in half, lengthwise.
Spray 9X13 pan with Pam.
Place chicken in pan.
In a bowl, mix russian salad dressing, apricot preserves, and onion soup mix together. Pour over chicken.
Bake at 350* for 35-45 minutes.
Serve with rice and green beans.
*Variation: you can add some drained pineapple chunks and cut red bell pepper. Add to the dressing/preserve mixture.
