"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

Apricot Chicken Recipe

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This recipe for Apricot Chicken, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terresa Tew
Added: Thursday, September 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
bottle of apricot jam
bottle of Catalina Dressing
1 package of Lipton dry onion soup mix.
Marinate 6 breasts of thawed chicken in sealed
container over night or for a few fours.

Bake at 350 for 1 hour in a 9 x 13 glass pan,
uncovered.

French Onion Baked Rice:
1 c. white rice
1 c. water
1 can French onion soup
c. butter, cubed
c. sliced, almonds

Combine ingredients in 8-inch glass pan and bake
uncovered at 350 for 1 hour.

Directions:
Directions:
Bake them both at the same time at 350 for 1 hour.

Personal Notes:
Personal Notes:
This is a great meal that you can make in a hurry with
hardly any effort and tastes great! The ingredients used
in this recipe, store well in a kitchen until ready to use. I
enjoyed this meal when I had a new baby at home and
didn't have a lot of time.

 

 

 

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