6 to 8 chicken breasts
18 oz. apricot preserves
8 oz. (1 cup) Russian or Catalina salad dressing
1 package dry onion soup mix
Directions: Combine preserves, dressing and soup mix. Layer breasts in greased casserole dish. Spread with mixture. Marinate over night. Bake uncovered at 350F. for one hour. Top with toasted almonds before serving, if desired (Toast almond slices in the oven while the chicken is baking.) Makes 4 to 6 servings.
Notes: This can also be made using orange marmalade and almost any kind of salad dressing you have on hnad.