There are some recipes that stay with you for a very long time. Tonight’s dinner was a chicken dish that a friend’s mother had made when I was in my teens. I was a very picky eater then, or perhaps I should say, INCREDIBLY picky eater. Getting me to even taste a new food was near impossible. But there was something about this chicken, I tried it. It was so tasty, I asked for the recipe to give to my mother to make.
A few years ago, I went through my mother’s recipe box, I found the recipe – on the original paper I wrote it on over 30 years ago….
Nothing particularly local about this, other than that the chicken was grown fairly locally. Otherwise, I am simply sharing it because it is a good dish to have in the recipe box if you have picky eaters, and even if you don’t.
I have made a few changes to the recipe, simply because I like boneless chicken and because I have not been able to find red russian dressing in many years.
1 bottle catalina dressing
12 oz jar apricot preserves
1 envelope onion soup mix
2 1/2 to 3 1/2 lbs boneless chicken pieces (breasts and/or thighs)
Preheat the oven to 350F.
Pour the sauce over the chicken pieces.
Serve with rice or another grain. Enjoy!
Serves 4 to 8 depending upon how much chicken is made.