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Apricot Chicken

Apricot Chicken
8-10 boneless skinless chicken breasts
1 (8 ounce) bottle Russian salad dressing
1 cup apricot jam
1 pkg dry onion soup mix


Mix the dressing, jam and onion soup mix. Pour over chicken. Bake, uncovered, at 350 degrees for one hour.
(Can substitute apricot jam for 1 (16 ounce) can of cranberry sauce and switch out Russian dressing for French dressing and then you have Cranberry Chicken!)

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