This is one of those unique flavor combinations that makes you wonder how in the world someone first mixed them together, but the result is fantastic. It’s a simple 4 ingredient recipe that’s been around for decades, but because I can never just keep anything to four ingredients, I’ve added some optional additions along the way.
This recipe is for those that like their chicken on the sweet side. The apricot jam lends a nice touch of sweetness, without being too overwhelming. It’s also versatile because it’s just as yummy baked in the oven as it is in the crockpot.
This chicken always tastes delicious served over rice, but you can sprinkle some yummy pecans or pine nuts to a side of stuffing for a fancy touch.
C.O.S.T. (Cook once, Serve Twice) cooking : Use additional chicken for a Chinese – Almond Casserole I will be posting soon or a quick Veggie Chicken stir fry. Since the chicken is already cooked, add seasoned Frozen Stir Fry veggies to your skillet til warm and then mix in your Apricot Chicken. My kids love this healthy meal.
Recipe: Easy Russian Apricot Chicken
Summary: This blend of unique flavors gives a sweet and tangy twist to chicken.
- 6 to 8 fresh or frozen (thawed) chicken breast (or tenders)
- 1 (8 ounce) bottle of Russian (red) Dressing. Wishbone makes this, but you can use Catalina for a bit more of tang.
- 1 envelope dry onion soup mix
- 1 jar (10 ounces) apricot preserves
- minced garlic *optional
- sliced onion *optional
- Preheat oven to 350 degrees.
- Place chicken breasts or tenders in baking dish.
- Combine other ingredients in bowl and pour the mixture over the chicken.
- Cover and bake for 50 minutes. Depending on your oven, it may be finished, but if not, uncover and cook for an additional 10 minutes, or until browned.
- Serve over rice and enjoy the extra sauce for the rice.
An option for the crock pot: Slice up a large yellow onion and spread the slices on the bottom of the slow cooker. Season well with kosher salt and lemon pepper (or favorite seasoning). I add these because I loved cooked onions with the rice I will serve this over. Use skinless chicken breasts and lay them on top of the onion, sprinkle the minced garlic on top. (You can use chicken with the bone in or out. Bone in keeps this very moist and is a wonderfully inexpensive alternative) Sprinkle well with minced garlic, kosher salt, and lemon pepper. Pour the sauce mixture over the top and cook on low for about 5 hours. If longer, it does tend to dry out.
Preparation time: 5 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6