Reviewed: Apr. 17, 2006

This recipe had a good taste with just a hint of sweetness. I'd actually rate it as a 4.5 instead of a 4. I reduced the recipe to two servings and used two medium-sized chicken breasts. I pierced the chicken breasts with a fork and let them marinate in the sauce overnight. I made the recipe as stated and was very happy with the results.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 7, 2006

What a great recipe!! Definitely a repeater.

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COOKIEQUEEN45

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Reviewed: Feb. 21, 2006

Excellent dish! Fixed rice as a side & put some sauce on top. I used 6 chicken breast with bones. I removed skin & pierced chicken with fork & let sauce marinate for 2 hrs before baking. I did not add the onion soup mix, but added seasoning salt. I covered with foil when I baked it. Everyone loved it!

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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Feb. 5, 2006

What a great recipe! Incredibly easy to make and very tasty. My husband and friends loved it. I scaled the recipe to 4 servings and used 4 skinless chicken breasts instead of thighs. I also marinated the chicken breasts in the apricot mixture for an hour before baking and then served them over brown rice. I will absolutely make this recipe again-- it is delicious!

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SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jan. 27, 2006

Really enjoyed this one. The apricot flavor was a nice addition to the chicken. Would make this again.

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DIANDA

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

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Reviewed: Jan. 3, 2006

Tasty recipe. Used russian dressing as recommended by several raters. We do not normally keep french, russian dressings or apricot preserves on hand. Think results do not justify extra expense in our case. Nontheless, a different taste that most would like.

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cookman

Cooking Level: Intermediate

Home Town: Hixson, Tennessee, USA

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Reviewed: Dec. 31, 2005

This is so easy and tasty!

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Angela Renee

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Nov. 13, 2005

This was good and easy. I used Russian as some reviews mention. I did a test of the sauce with french and russian, but preferred russian.

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CRYSTALSHOE

Cooking Level: Expert

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Reviewed: Nov. 3, 2005

I loved this recipe. It couldn't have been easier. The only thing I would change for next time is to purchase sugar free apricot preserves. The dish was just a little sweet for me. I also used Russian dressing instead of French.

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DIANAMATT

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Reviewed: Oct. 10, 2005

Very easy recipe that included only a few items that I had on hand. I made the recipe with thighs and breasts and they turned out great. The extra sauce made a great dipping auce for the chicken. I added a salad and mashed potatoes to complete the meal.

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Stacey

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Reviewed: Sep. 26, 2005

It was easy and not bad tasting. I'd give it 3.5 stars if I could.

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PENNSAN

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Reviewed: Aug. 27, 2005

I substituted chicken breasts and shortened the cooking time. This is one of our new favorite recipes!

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Beth

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Reviewed: Jul. 18, 2005

Since I found this recipe in January, I have made it several times...much to the appreciation of my roommates and neighbors. People always rave when I make it. Adding a little soy sauce makes it great, too. Also, don't drown the chicken with the sauce. The more exposed, the more thoroughly the meat cooks. But keep spooning sauce throughout the hour to ensure maximum deliciousness!

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smallpaperbird

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Reviewed: Jul. 14, 2005

Wonderfully tasty! I had already started to make this dish when I realised I didn't have onion soup powder, so added a bit of soy sauce for saltiness. I also added some chopped dried apricots as I had them on hand and wanted to use them up. The chicken was tender and full of flavour. Thanks Jeanne

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JACQUI

Cooking Level: Intermediate

Home Town: Sandton, Gauteng, South Africa

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 7, 2005

I used the same amount of sauce with 6 thighs and basted twice during cooking. chicken was moist and delicious

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mbgirl

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Reviewed: Mar. 30, 2005

This was so simple and very yummy! Definitely a winner!

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JENN0516

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Reviewed: Mar. 30, 2005

This was INSANELY good, and even better as leftovers -- the sauce just seemed to get tastier and tastier. I didn't add or substitute any ingredients. It also worked well in the crock pot.

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Meghan O'Hara

Living In: Signal Mountain, Tennessee, USA

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Reviewed: Mar. 9, 2005

I'm not a big fan of onion soup mix so I had concerns when I read MNERDAHL's review. The other reviews looked promising though so I used the Lipton's Golden Onion Soup, which is geared toward chicken, sifted out the dried onion bits (hate those), and only used 1/2 the mix. I had a Catalina Honey dressing but not quite a cup so I added about a 1/4 C. of apple cider vinegar to the dressing jar to get all I could out of it. Also, I used 4 boneless skinless chicken breasts instead of thighs. It baked uncovered for about 20-30 minutes and was just awesome!! The flavor was just amazing. Will definately make this again, and will try it with the full package of soup mix (sans nasty onion bits).

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OffRoadGal

Home Town: Casselberry, Florida, USA

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Reviewed: Feb. 23, 2005

I tried this recipe because I was looking for something new to do with chicken breasts. My husbnad and I detested it, it was not what we were expecting. The taste was strange, like something just wasn't right. I gave it two stars only because our little boys liked it, they even asked for more. Although, they ate it dipped in honey mustard. Just our opinion, but we won't make it again.

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MNERDAHL

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Reviewed: Feb. 17, 2005

Excellent! I was anxious to try this recipe after reading the reviews, but was hesitant to serve it to my husband & 2 kids. I didn’t want them to see what the ingredients were since I knew they would form an opinion before tasting it. Plus, I felt it was far too easy to be THAT good -- well… they LOVED it! . The only thing I added was a couple of cloves fresh minced garlic. Also used a whole cut up chicken rather than thighs but only to cover my family’s taste preferences. Thank you!

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KRST

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