What You Need!
2 tsp. oil
6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)
2 tsp. oil
6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)
Make It!
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.
MIX dressing, jam and soup mix in small bowl. Pour over chicken.
BAKE 45 min. or until chicken is cooked through.
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.
MIX dressing, jam and soup mix in small bowl. Pour over chicken.
BAKE 45 min. or until chicken is cooked through.
Kraft Kitchens Tips
Serving Suggestion
Serve with rice and a tossed green salad.
Serving Suggestion
Serve with rice and a tossed green salad.
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