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Baked Apricot Chicken

Reviewed: Oct. 23, 2013
Excellent! I used a few of the suggested changes posted. We used Catalina instead of french, and added a full can of drained pineapple chunks for the full cook time. We made a large batch (using 1 full bottle of dressing--approx 16 oz, 18 oz of apricot preserves, and added extra onion powder to the soup mix over about 7 spear-cut, large chicken breasts) and it fed 7 adults with plenty left over. We served the chicken with brown rice and steamed broccoli. Everyone loved it. Super easy to make. I must add that the dish would not have been as good without the pineapple! It countered the sweetness perfectly.
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