"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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


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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