Reviewed: Sep. 27, 2003

I was a little nervous about trying this, because I was having people over for dinner, but I am very glad I took a chance. I marinated the chicken in the sauce for about 2 hours before cooking, and the chicken turned out very moist. The sauce was very flavourful, and the colour made for a pretty presentation. Everyone loved it.

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Sep. 25, 2003

SO EASY AND DELICIOUS! MY 25 YR OLD SON WAS LOOKING FOR MORE! THANKS, WILL DEFINITELY MAKE IT AGAIN!

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Bonnie Levy

Cooking Level: Intermediate

Home Town: Lake Ronkonkoma, New York, USA

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Reviewed: Sep. 25, 2003

Was disappointed in this one. We ate it but didnt really enjoy it. Followed recipe exactly.

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PRETZY

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Reviewed: Sep. 14, 2003

This was delicious! I simmered dried apricots until they were soft (5 min) and put them on top before baking the dish. I also added crushed red peppers and a little white wine.

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NIDAG

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Reviewed: Sep. 11, 2003

Tasty! I made this with chicken leg quarters with skin removed--we don't like white meat here. Definitely making this again, but I think I'll use a fat-free dressing next time--the extra oil was just overkill. It's great to get a lot of flavor from just 3 ingredients!

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Joan

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Reviewed: Sep. 10, 2003

This was extremely easy to make and the chicken turned out good. I ate all of my chicken on my plate and I'm a picky eater. I think it would have been even better to me if it were spicier. I will add crushed red peper flakes next time. It's missing something and I don't know if it is only the spiciness or what. I might try Russian or French with the crushed red peppers. Really good over rice.

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CURTISA1127

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2003

Frankly, I thought "...salad dressing? Ick." I tried it, though, because my husband adores apricot chicken, but I find the jam/juice doesn't meld completely with the onion mix. I always end up with two distinct flavors. This solved that problem, however. It was sort of a "missing link" for me in a lacking recipe. Who would've thought? Salad dressing! Thanks, Shirley!

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_SEVERINE_

Home Town: Perth, Western Australia, Australia

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Reviewed: Aug. 14, 2003

Good flavor, tender meat. Couldn't find russian dressing so used catalina as stated in other reviews. scaled down to three servings and used less onion soup mix, and dressing. Increased amount of apricot preserves. Also added a splash of orange juice to glaze mixture and lightly seasoned chicken with orange rind. Result was a sweet glaze witha slight kick. Delicious! Will definately make again. Thanks Shirley!

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ESSIELTTE

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Reviewed: Jul. 25, 2003

The ratings in my family went from **(my eleven year old) to *****(my twenty year old). I personally would have given it three stars. I don't think I'll make it again. It's not a bad recipe, just a matter of taste. It was certainly easy...definitely five stars for ease of preparation!

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HALVO

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Reviewed: Jul. 5, 2003

This was a great recipe. I made it with chicken wings in a crockpot for a party we were attending. They were a big hit! They were tender and very tasty. I had catalina dressing, instead of russian and it was fine.

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KADYKEL

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2003

A very quick and easy dish that even I didn't screw up (which is pretty amazing). I substituted the Russian with French dressing and used guava jam instead of Apricot jam.

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SPIDINA

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Reviewed: Jun. 9, 2003

Husband rated a 5 1/2. He said, Best yet! Kids didn't care for it, though. Made my own dressing, too, with Mayo, Ketchup, and Worchestershire Sauce. Leftovers were even better the next night! A keeper for sure. Thanks, Nannie

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NANNIE

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Reviewed: Jun. 4, 2003

Excellent recipe, chicken stays moist and the sauce is extremely tasty.

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RAVEN419

Cooking Level: Intermediate

Home Town: Wadsworth, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: May 24, 2003

I modified this recipe and used what I had on hand which was Catalina dressing and orange marmalade. Did add a dash of Worchestershire sauce as someone suggested. Turned out great (served with rice) and I am sure tasted almost as the recipe intended with the apricot jam. My only suggestion would be to quickly sear the chicken in a skillet before putting it into the mixture for baking.

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TINA1227

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Reviewed: May 9, 2003

This has great flavor! Made it in my crock pot on low setting for 3.5 hrs, sauce came out wonderful, not at all soupy, but chicken came out slightly dry, so will cut down on cooking time next time. Great over rice or by itself. Thanks Shirley!

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ttsmom9103

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Reviewed: May 8, 2003

We loved it!! So fast & simple! I added 2 tbsps. of Worchestershire sauce to taste...didn't change anything else. We put some of the sauce over brown rice on the side & it was wonderful. My fiance says this one's a "keeper"!

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LeaAnn

Cooking Level: Expert

Living In: Woodstock, Georgia, USA

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Reviewed: Apr. 24, 2003

This was a fabulous recipe! We loved the flavor of the sauce, and how moist the chicken was. I will make this again and again. This is my kind of dish....less than 5 ingredients, quick & easy preparation, and delicios!

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Angela

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Reviewed: Apr. 11, 2003

Suprise is right!! We were amazed how well this tasted. Was wonderful. Very quick and easy to make.

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FOODMAN2213

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Monument, Colorado, USA

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Reviewed: Apr. 11, 2003

These flavors blend together wonderfully! And it's such an EASY recipe. I put it all in the crockpot on high for a couple hours and it turned out fine, yet the sauce was a little soupy. Next time I will try the oven method and uncover in the last 15-20 minutes. Maybe this will turn the sauce into more of a glaze.

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Grossman House

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Reviewed: Apr. 1, 2003

This was so simple, I prepared it before I went to work and set it in the fridge so we could pop it in the oven when we got home, smelled sooooo good and tasted even better!

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