Apricot Chicken

So the apricot chicken, rice pilaf, and asparagus meal was fantastic! Thought I would share it with you. I tweaked the recipe to this.

Apricot chicken:

Ingredients:

3-4 chicken breasts

3 tbs dry onion soup mix

1/2 cup apricot or apricot-pinapple preserves (I used apricot-pineapple)

5 fluid ounces of russian style salad dressing (use the wishbone!)

I sliced the chicken breasts in half so it didn't have to cook as long. Plus, I just don't like "thick" chicken- doesn't have as much taste!

Mix all the ingredients and pour on top of chicken breasts.

Cover and cook ~30-40 minutes at 350 degrees. Depends on the thickness of the chicken.

You can serve toasted almonds on top if you want- yum!

Rice Pilaf:

Ingredients:

1 cup long grain brown rice

2 cup water

1 tbs butter

1/4 or 1/3 cup asparagus (cut finely)

1/4 or 1/3 cup carrots (cut finely)

1 1/2 tbs dry onion soup mix

Pour everything in except rice and boil. Add rice, cover, and cook for the time said on the rice package. (brown rice takes ~40-50 minutes. Perfect for the chicken!)

Asparagus:

Ingredients:

Asparagus

Parmesan cheese (powder kind you put on spaghetti)

salt and pepper to taste

olive oil

Spray sheet. Place asparagus on, pour olive oil, sprinkle salt and pepper, sprinkle parmesan cheese, then it's cookin' time!

Put in oven 15 minutes before the chicken is done (keep oven at 350). And the meal will finally be finished when timer goes off in 15!

ENJOY! Greg said this is one of his favorite meals!