Total Time
45mins
Prep 5 mins
Cook 40 mins

When I first tried this recipe, it was for 16 servings and wasn't very calorie conscious. I tried used lower fat, lower sugar ingredients and also reduced the number of servings to down to 4. My family enjoyed the results. I use Kraft "Lite Done Right" brand for the Catalina dressing. The original recipe was from an old issue(1995) of Taste of Home magazine

Ingredients Nutrition

Directions

  1. In a small bowl, combine salad dressing, jam, and soup mix.
  2. Place chicken in a baking dish sprayed lightly with nonstick spray.
  3. Brush sauce over the chicken, pouring any remaining sauce onto each piece evenly.
  4. Cover with foil and bake in a preheated 350 F oven for 20 minutes.
  5. Remove foil, baste chicken with pan juices.
  6. Return to oven uncovered and continue baking until chicken juices run clear, about 10-20 minutes more.

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