Thursday, June 10, 2010
The first time I saw the recipe for Apricot Chicken, I thought it sounded like the most disgusting thing a person could ever eat. Probably doesn't help that I don't care for apricots! For some reason, though, I had all the ingredients in the house, so one day I gave it a shot. Delicious!
The really nice thing about cooking in the morning and eating in the evening is that your meat has extra marinating time. This usually makes everything taste better.
1/2 package dry onion soup mix
1/2 cup apricot preserves (I like to use the all-fruit variety)
1/2 - 1 cup Russian salad dressing (depending on how saucy you like your chicken)
8 - 12 chicken tenderloins
In a small bowl, mix soup mix, apricot preserves, and salad dressing. Place chicken tenders in a glass baking dish, and pour soup mixture over the top, thoroughly coating each piece. Refrigerate until cooking time.
Bake at 375 degrees for 25 minutes, or until chicken is cooked through. Serve with your favorite sides (as you can see, we had this with roasted red potatoes and salad).