APRICOT, RAISIN, & ALMOND CHICKEN

This is a classic, delicious recipe that has many variations.  I’ve added some ingredients that give it a sweet crunch and added flavor!

1 whole chicken cut-up, I prefer skinless, bone-in     (*Option: I like to cut the breast in half, it cooks better and one-half is plenty!)

1 jar apricot preserves (18 oz.)

1 bottle Russian dressing (8 oz.)

1 T honey

1 package Lipton Golden Onion Soup Mix (dry)

1/2 C raisins

1 T curry powder

1/2 C slivered almonds

Preheat oven to 375 degrees.   Pat dry the chicken and slightly salt & pepper.  Mix all the above ingredients in a bowl.  Prep a 9 by 13 inch baking dish with a slight bit of olive oil.   Place chicken in the baking dish and cover with the apricot mixture, make sure you coat all the chicken.  Cover pan with foil and bake for 30 minutes.  Uncover the pan and base the chicken with the sauce.  Bake uncovered for approx. 15 minutes more.  (Chicken should always be done to an internal temperature at it’s thickest point of at least 165 degrees). (Serves 6)

This should be served with a side of white rice, the sauce is delicious over the rice.  Also goes well with a side of grilled asparagus with shaved Parmesan!

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