Baked Apricot Chicken
12 chicken thighs
1 c. apricot preserves
1 c. French dressing
1 (1 oz.) pkg. dry onion soup mix
Preheat oven to 350°. Combine jam, dressing & soup mix in medium bowl. Place chicken pieces in 9×13” baking dish. Pour apricot mixture over chicken. Bake, uncovered, for 50-60 minutes.(NOTE: you can substitute the chicken thighs for boneless, skinless chicken breasts or chicken legs).
Boneless, skinless chicken breasts on sale at Beaver Dam Piggly Wiggly: $.99/lb. limit 3 and Food Club Salad Dressing (16 oz. bottle): $.99/each limit 3 (with card)