Wednesday, April 9, 2008

Isabel's Italian Apricot Chicken

One of my dearest friends in the whole wide world is my friend, Janet. She was in my very first show at the Ritz Theatre so many years ago. I think we were considered "the kids" back then, weren't we, Jan? Aaaanyway, since then we've shared many a scene together and 10,000 more laughs. I love her dearly and I'm thrilled that she shared her mother's super easy recipe with me.
Thanx Ja-nette!

boneless chicken breasts
1 regular size bottle Italian dressing
1 small jar apricot jam

Preheat oven to 350.
Place chicken in a 9x13x2 baking dish. Stir together the jam and the dressing, and pour it over the chicken. Bake it, uncovered, 30 minutes or until done. Adjust the cooking time depending on the thickness of the chicken breast. Serve over rice.

I like to cut chicken breasts in half horizontally, or "flatways" so that each piece of chicken becomes 2 pieces that are half as thick. It'll take less time to cook and it doubles the amount of portions.

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