Please don’t judge the recipe by the photo! (I still didn’t know what I was doing with my camera…one of these days I’ll make it again and we’ll make prettier!). This is such a good recipe – it’s been in every hometown cookbook and continues to be a favorite.
Sounds odd and weird – but it works! I’ve done it with tofu, also. Cut slabs of firm tofu and let it soak in the sauce…then baked it off. REALLY good!
Serve this over a bed of herbed rice for your family and a steamed, fresh vegetable.
Vegetable cooking spray
1 cup sugar free apricot preserves
1/2 cup Catalina (or Russian) dressing
1/4 cup reduced-fat mayonnaise
1 envelope dehydrated Onion Soup & Recipe mix
1 pound skinless, boneless chicken breast halves or thighs
Preheat oven to 350 degrees. Coat a 9×13 inch baking dish with vegetable spray and set aside.
In a medium bowl, whisk together jam, dressing, mayonnaise, and onion soup mix. Spread 1/2 cup of jam mixture onto the bottom of baking dish. Arrange chicken pieces in dish and pour remaining sauce over chicken. Cover and bake for 45 minutes. Uncover and continue baking for 15-20 minutes. Makes 8 WLS servings.
Per Serving: Calories 188; Protein 22 g; Fat 4 g; Carbs 10 g; Sugar 2 g; Sodium 163 mg