Wednesday, February 4, 2009

Apricot Chicken

Writing this blog is sometimes like coming up with dinner. What can I write about today? Hmm, don't know. Haven't really thought about it and nothing sounds interesting.

What's for dinner tonight? Hmm, don't know. Haven't really thought about it and nothing sounds interesting.

See the similarity.

Well, this evening at 5:30 I had not made dinner yet. I had, however, bought a pack of chicken that was on sale at the grocery store. I couldn't come up with anything! Gracious, chicken, the most versatile meat and I can't come up with anything sounding good. What's wrong with me? Alot, but we won't go into detail here. Onward... I was flipping through the church cookbook. Always something good in there. I came across Apricot chicken and I remembered I had wanted to try that. Well, at some point I had actually planned on making it because I had apricot preserves in the pantry. That is a small blessing from God because apricot preserves are not a staple in our house.

Here are the ingredients....

Here is what it looked like on the plate.
Ok... sorry I didn't clean it up a little but we had already sat down to eat and I had not taken a picture of the finished product. And I yelled 'Wait' to my man so I could snap a photo of his plate before he took a bite.

Here are the reviews.
My man... it's different... All I can taste is the Italian dressing. You used the fat free didn't you. It has a different taste than regular.
The Bobo... it's really sweet.
The Peanut... I like it.
Me... it is sweet. I taste more of the onion soup. It is kind of like General Tso's but without any hotness.
*****So I added red pepper to mine and got the hotness I was looking for. Sweet and spicy.
My man... this is a 'do over' (in our home that means this can be made again) but you need to use the regular Italian dressing. The fat free doesn't taste the same. It has a fat free taste. They do something to it.
***** I'm not kidding. He said all that. Actually, I edited it down. He had much to say about the tastiness of Italian dressing vs fat free Italian dressing.

Needless to say everyone cleaned their plate. It was after all 6:30 before we ate.
Here is the recipe. We will be trying it again in our house but with a little bit of tweaking. It is easy and it is good.

Apricot Chicken
4 boneless, skinless chicken breasts
1pkt dry onion soup mix
1 jar 100% apricot fruit spread... I used preserves.
1/2 a bottle Italian dressing

Pre-heat oven to 350*. Cut each chicken breast into about 3-4 slices and place in a baking dish. Mix together soup mix, apricot spread and dressing. Pour mixture over the chicken. Cook uncovered 30-40 minutes or until chicken is no longer pink. I served it with rice.

Oh and this recipe came from Melissa May. I don't know her so I hope she doesn't mind her name being tossed around.

By the way... this is what happens when you leave the camera out unattended. Delightful, huh.

No Greg, this isn't my belly! I know you what your thinking!

On that note, have a happy day.
Sabrina

4 comments:

Robin Sue said...

Did someone have to use the wide angle lense? Har Har. I have made this kind of chicken but never added the Italian dressing, I bet that adds a good zip if you buy the right dressing and none of that low fat stuff. Snort!

Rindy R said...

This looks yummy! I will be putting this on my "To Try" list. I hope Eddie waxes that tummy before putting it out in the sun - snirk!

Donna and Greg said...

That looks like something Captain Morgan and I would do if an unsuspecting sister left her camera laying around the pool unattended. However, there are not enough scars on that belly for it to belong to me. Are there?

Eddie said...

My belly is like a polar bears, it keeps me warn during the long winter months. Sorry for talking too much on the fat free dressing. By the way I can tell the difference, they must add some additional seasioning (wah wah, wah wah wah wah) ..... Sabrina? Sabrina? ... oh wake up for goodness sake.

FYI... Chicks dig hairy bellys :)