6 boneless, skinless chicken breast
1 pkg onion soup mix
1 1/2 cups apricot jam
1 cup Russian dressing
1 can pineapple chunks
(I also use a sliced green pepper sometimes, makes it a lot like sweet and sour)
Mix all ingredients; pour over chicken breasts in a 9x13 inch pan. Cook covered at 375 degrees for 1 hour. Remove lid and cook for an additional 30 minutes. Serve with rice.
Recipe from Heather Green, received in a recipe exchange.
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