Sunday, August 2, 2009

Pineapple Chicken

6 chicken breasts
salt and pepper to taste
1 package onion soup mix
1 16 ounce jar apricot pineapple preserves
1 bottle Russian dressing
1 can chunk pineapple, drained

Preheat oven to 350 degrees. Arrange chicken breasts in a large baking dish (I flattened mine first with a meat mallet.) Season with salt and pepper. In a separate bowl mix remaining ingredients and pour over chicken. (I had pineapple rings, so I just arranged a can on top). Bake uncovered 45-60 minutes or till at least 160 degrees internal temperature.

This makes a lot of sauce, so I suggest serving it with rice. This was a dish everyone really liked. The kids ate it right up. Enjoy!

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