Sweet & Tangy Russian Apricot Chicken

By BClover

Ingredients

• For the catalina/Russian dressing:
• 1/2 cup ketchup
• 1/2 cup sugar
• 1/2 cup red wine vinegar
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon Worcestershire sauce
• 1 cup vegetable oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• For the chicken:
• 1 1/2 pounds boneless, skinless chicken breasts or thighs (I highly recommend thighs, see notes below)
• 1 package of dry onion soup mix
• 1 cup catalina dressing
• 1 cup apricot preserves

Details

Servings 4
Preparation time 5mins
Cooking time 55mins
Adapted from tablefortwoblog.com

Preparation

Step 1

Instructions:
In a large bowl, whisk together all the ingredients for the catalina/Russian dressing.
Preheat oven to 400 degrees Fahrenheit and line a baking pan with two layers of foil and place chicken into the pan.
In a measuring cup, whisk together onion soup mix, catalina dressing, and apricot preserves.
Pour the mixture all over the chicken.
Bake uncovered for 40-50 minutes, or when the internal temperature of the chicken reaches 160 degrees Fahrenheit.
While baking, you'll want to baste it often with either a brush or a baster. Just so the chicken gets re-coated with the delicious sauce.
If you want, 5 minutes or so before the chicken is done, you can pop it under the broiler to get the sauce to caramelize a bit on the chicken but this is totally optional.
Serve with your favorite veggies or grains.

Instructions: