“Food on the Hill” by Sue York
This week’s recipe…
Apricot Chicken
4 large chicken breasts
1 1/2 cups of cup up apricots
1 package dry onion soup mix
2 cups of Russian Salad dressing (not creamy)
2 tablespoons olive oil
1 tablespoon butter
6 cups of cooked rice
Photo by Sue York/ladailypost.comSlice chicken breasts crosswise about 1/2 inch thick. Heat the oil and butter in a non-stick pan and fry the chicken breast in batches as to not crowd the pan.
Photo by Sue York/ladailypost.comYou just need to sear the outside of the chicken, about 2 minutes on each side.
Photo by Sue York/ladailypost.comPut chicken in a mixing bowl with the other ingredients, mix well.
Photo by Sue York/ladailypost.comPlace mixture into a large plastic bag that zips shut. Take out as much air as possible. Marinate the mixture in refrigerator for a minimum of 4 hours up to 24 hours. I marinate my mixture in the freezer and that way it is ready when I am.
Preheat oven to 350 degrees. Bake mixture covered in oven for 15 minutes. Uncover and cook for another 15 minutes. Stir and bake another 15 minutes. Spoon mixture over rice on each plate.
Apricot Chicken:
Photo by Sue York/ladailypost.com