0

Apricot & Ginger Chicken Recipe 01/18/12

This is a delicious dish with such a wonderful combination of flavors. If you cannot find “Russian” dressing, you can easily use French in it’s place. Serve with a side of wild rice and oriental veggies and you’ve got a delicious meal on your hands.

Apricot & Ginger Chicken
Sides: Wild Rice and Oriental Vegetables

4 to 6 boneless chicken breasts, skinned and each breast cut into 3 pieces
1 bottle of Russian dressing (8 ounce size)
1 cup apricot preserves
1 1/2 teaspoons grated fresh ginger
3 teaspoons corn starch
1 package dry onion soup mix

Pre-heat oven to 350 degrees. Grease a 3 quart casserole dish.

Skin the chicken. Remove any bones or fat. Cut each breast into 3 chunks, slicing across the breast. Try to cut the chicken so all the pieces are the same size. Place the chicken pieces in the casserole dish, plump side up.

Combine the Russian dressing, apricot preserves, ginger, cornstarch, and onion soup mix. Stir well. Pour over the chicken. The sauce should cover the chicken.

Bake in the preheated oven for one hour or more until tender.