"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Russian Chicken Breasts, by Leslie Sirmon, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 boneless, skinless chicken breasts 1 (10 ounce) jar peach or apricot marmalade 1 (8 ounce) bottle Catalina dressing 1 package dry onion soup mix salt to taste pepper to taste
Season chicken with salt and pepper. Combine rest of ingredients and mix well. Layer half sauce on bottom of 9 x 13 inch baking dish. Place chicken on top. Pour remaining sauce over chicken. Marinate overnight or for 5 hours. Bake at 325º uncovered for 1 hour.
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