Apricot Baked Chicken

This  family favorite is a staple in our house.  My mother always made it, and it’s easy as pie (way easier actually).  It’s a perfect dish to bring to a potluck as well as serving for a dinner party.  It only takes a few minutes to assemble and then bakes for an hour.  My good friend (and best recipe customer) called me in a dither this morning about what to make for a dinner party tonight.  So … this one’s for you Jilly!

Apricot Baked Chicken

1 packet of onion soup mix (Liptons or Knors)

1 14 oz can of tomato sauce (I use muir glen organic)

1 16 oz jar of apricot jam

6 boneless skinless chicken breasts

Pre-heat oven to 350 degrees.

In a medium bowl combine the first three ingredients until well blended into a uniform sauce.

Arrange the chicken breasts in a 9 ½ by 11 pyrex or ceramic baking dish.

Pour sauce evenly over chicken.  Cover the baking dish tightly with foil to make sure no steam escapes.  Bake for 1 hour at 350 degrees.

Remove from oven and let sit for a few minutes.  Be VERY CAREFUL when removing the foil as the steam will be HOT!  Bring the dish to the table, place on a trivet and serve!

Serves 6