Tangy Chicken Recipe - Allrecipes.com
Tangy Chicken Recipe

Tangy Chicken

Recipe by  

"Quick and easy chicken for a busy person. Also great in the slow cooker!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place the chicken breasts in a 9x13 inch baking dish. Combine the preserves, dressing and soup mix. Spoon mixture over the chicken and bake in the preheated oven for 35 to 45 minutes or until the chicken is done and the juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2003

Easy and tasty. I served it with rice mixed with chopped carrots and peas. Delicious.

 
Most Helpful Critical Review
May 21, 2006

Be careful..I was looking for tangy but this has more of a "barbeque" taste.

 

54 Ratings

Jan 20, 2010

Really good basic. For those of you wanting a little more "tang" try this: to the basic mixture add 2 T rice vinegar, 2 T soy or teriyaki sauce, 1 t garlic, 1 t spicy mustard. Taste the sauce before you add the raw chicken and adjust to suit your taste. My kids love it either way. You just can't go wrong with this recipe!!

 
Apr 06, 2006

This is a great recipe. I used French dressing because I couldn't find Russian. My husband loved it and asked me to add this to our recipe rotation.

 
Mar 02, 2009

Tangy and tasty. I made my own Russian dressing with equal part ketchup and mayo, a bit of lemon juice and some parsley. I poured it over whole chicken pieces and baked at 375 for about an hour. This was a hit with both hubby and the kids.

 
Aug 30, 2008

This recipe is excellent. I've used chicken thighs instead of breasts, marmalade instead of apricot, and I've tried it in the slow cooker. It always comes out fantastic!

 
Dec 03, 2007

Great recipe. I've made this quite a few times now and it's always a hit. Now I have my friend making it for her family too. The kids love it.

 
Feb 27, 2006

So tasty and easy, too. I didn't have Russian dressing, so I used Thousand Island instead. The chicken turned out very moist. I used the remaining sauce over rice pilaf and served dinner with sweet corn. My picky husband ate it which merits a rave review. I only gave it 4 stars because my kids thought it had too much onion and my 3 year old wouldn't eat it at all. Next time, I'll cut down on the onion soup mix.

 

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Nutrition

  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 60.6 g
  • 20%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1055 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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