Super Easy Apricot Chicken

When I was searching for some inspiration for things to do with the Costco-sized-bag-o-chicken-breasts in the freezer, I came across this one with high reviews.  Apparently, it is another of those "has been around forever" recipes that no one really knows who originated it.  I had never heard of it, which isn't too surprising since I have to have my 10 year old tell me what is musically "in" right now.  But now, I have the handy-dandy Sound Hound app on my phone so I don't have to look like the loser Mom who is yelling for Miss B to hurry up and listen to this song to tell me who sings it.  Oh yeah, my coolness stock just shot-up...I think.
Anyway, back to chicken.  This recipe had such amazing flavor, was incredibly juicy, and was a complete breeze to make as well!

Super Easy Apricot Chicken

• 4-6 skinless, boneless chicken breast halves
• 1 (1 oz) packet dry onion soup mix
• 1 (8-10 oz) bottle Russian-style salad dressing (not the creamy kind) Wishbone brand is the only brand I have found so far that is not creamy
• 1 cup apricot preserves

Preheat oven to 350 degrees.
Place the chicken breasts in a 9x13 baking dish or a 4 quart casserole dish. Mix the soup mix, dressing and preserves together, and pour over the chicken.  You can either do this right before baking, or cover it up and let it sit in the dish over-night or throughout the day and just throw it in the oven when you get home from work.
Cover dish and bake for 1 hour.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen