"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 c. apricot preserves 1 8-ounce bottle Russian salad dressing 1 envelope onion soup mix 6-8 pieces of chicken
• Combine preserves and soup in a saucepan; simmer over low heat 5 minutes, stirring occasionally. • Arranged chicken in greased 9"x13" dish; pour sauce over chicken. • Cover and marinate overnight in refrigerator. • Bake at 350º for 1 hour or until tender.
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