Golfer’s Chicken

January 29, 2010

This recipe originated in my hometown’s “favorites” cookbook.  It makes super moist, fall-apart chicken and can be whipped together in a flash.  The best part is that you can let it slow cook in the oven (or a cooker!) or have it ready in an hour.  If you want a new twist, try it with chicken wings, drumettes or thighs.  There will be lots of sauce, so be sure to have some pasta or potatoes to help soak it all up!

You will need:

  • 1 envelope dry onion soup mix (I use Lipton’s)
  • 1 bottle Russian dressing
  • 1 jar (8 oz) apricot preserves (I use Polaner)
  • 1 lb chicken breast or tenderloins
  • 1 onion, chopped

Then you will…

  1. Combine the dry soup mix, dressing and preserves.  Mix well until no lumps are readily noticeable.
  2. Place chicken in a 13×9 glass baking dish.  Top with the chopped onion.  Spread sauce over the top and toss to coat.
  3. Bake at 225 for 4-5 hours (or as long as your golf game lasts!).  If you want dinner in a hurry, preheat the oven to 375 and bake for an hour.
  4. Let cool slightly as sauce will be very bubbly and hot. Enjoy!

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