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.
We ate it with couscous and tempura green beans (now, those are from my garden).
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.
In a bowl, mix together the dressing, preserves and soup mix.
Place the chicken pieces in a square or rectangular glass baking pan.
Pour the sauce over the chicken pieces.
Bake for 45 minutes. Turn the pieces and bake for another 45 minutes.
Serve with rice or another grain. Enjoy!
Serves 4 to 8 depending upon how much chicken is made.