"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Apricot Chicken Recipe

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This recipe for Apricot Chicken, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Candice Neilson
Added: Wednesday, January 26, 2011


3 chicken breasts (cut up into bite-sized pieces)
1 onion
1 green pepper
1 red pepper
1 packet of Lipton dry onion soup mix
1 can of apricots halves (dice)
1 can of apricot nectar (11.5 oz .)
1 small jar of apricot preserves (10 oz.)
3 tbsp. Russian dressing

Dip cut up chicken in a flour mixture with salt and pepper for taste. Place them in the bottom of a glass pan. Dice onions and place them over the chicken. Sprinkle dry onion mix over top. Spread on the diced peppers.

In a separate bowl, combine diced apricots, can of nectar, preserves, and Russian dressing. Mix and pour over the top of chicken.

Bake for an hour and a half at 375 degrees, stirring occasionally during the last 45 minutes. Serve over rice and enjoy this sweet dish!




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