We visited our friends the Servens when they were in seminary way back in, say, 1999? Julie shared this recipe for Sweet and Simple Chicken with me way back then and it has become a family staple! It’s so easy to make and so tasty. Today I made four batches of it so I could freeze three for later. Yay for my freezer that is slowly being stocked up, one quadrupled meal at a time!
I just decided last night that I wanted to make THIS recipe today and that I wanted to make it x 4 so I could freeze it, so I had to dash out to Walmart to get everything I needed. I tell that story in this Google + photo album here! It was kind of late when I went and I was on a mission to get in and out. Here’s my Catalina #AnythingDressing taking a joyride in the cart next to my purse. *grin*
Sweet and Simple Chicken
- 1/2 bottle of Catalina Dressing
- 1/2 jar of Apricot or Peach Preserves
- 1 packet of dry onion soup mix
- About 2.5 pounds of boneless, skinless chicken breast
Again, I quadrupled it, so I used 2 full bottles of Catalina dressing, 2 full jars of apricot preserves, 4 packets of onion soup mix, and about 10 pounds of chicken. The Catalina dressing, apricot preserves, and onion soup mix all get mixed together. The chicken gets trimmed and divided (into one pan if you are making one round – I made four, so into four pans for me!). Then you pop it in the oven at 375 for 45 minutes. Or you can freeze it and cook it later.
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