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    You are in: Home / Recipes / Sweet & Saucy Chicken Breasts Recipe
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    Sweet & Saucy Chicken Breasts

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    esm4877's Note:

    I found this recipe in a What's Cooking magazine by Kraft. It is actually called, "Russian Chicken Breasts" but I didn't have any Russian dressing, so ours wasn't! We used Catalina dressing and it was fantastic. This was one of the quickest and yummiest recipes I have made in a long time. I highly recommend this!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 teaspoons vegetable oil
    • 6 boneless skinless chicken breasts
    • 1/2 cup Russian salad dressing (or Catalina)
    • 1/2 cup apricot jam
    • 3 tablespoons onion soup mix, dry (about 1/2 a pack)

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Heat oil in a large skillet on medium-high heat.
    3. 3
      Cook chicken for about 4-5 per side or until browned.
    4. 4
      Remove chicken and put it in a casserole dish.
    5. 5
      Mix dressing, jam, and soup mix in a small bowl. Pour over chicken.
    6. 6
      Bake for 45 minutes or until cooked through.
    7. 7
      Serve with rice and pour sauce over rice.

    Ratings & Reviews:

    • on January 04, 2006

      55

      The chicken was wonderful. Very easy to make and tastes great! Our 5 year old grandson, who is usually a finicky eater, finished his chicken in record time! This recipe will become a household standard!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet & Saucy Chicken Breasts

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.0
     
    Calories from Fat 75
    26%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.4 g
    7%
    Cholesterol 68.4 mg
    22%
    Sodium 279.4 mg
    11%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 0.5 g
    2%
    Sugars 14.2 g
    56%
    Protein 27.7 g
    55%

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