Catalina Chicken Breasts

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    This entree is good served with Rice Pilaf or cous-cous.



  1. 1 c Kraft Catalina Dressing (can use light), 237 grams
  2. 1 c apricot jam or preserves, 320 g
  3. 1 (1 oz) pkg. Lipton Recipe Secrets, Onion Recipe Soup & Dip Mix
  4. Chicken

    6 small boneless skinless chicken breast halves (about 1 1/2 lb)

    Oven version only

  5. 2 t vegetable oil


    Grill Method

  1. Mix dressing, jam and soup mix in a small saucepan. Bring to boil over medium heat. Remove 1/4 cup to use at basting sauce.
  2. Chicken

  3. Preheat grill to high heat.
  4. Place chicken on grill and brush with basting sauce. Turn chicken after a few minutes and baste other side. Grill chicken until it reaches an internal temperature of 165°F.
  5. Serve chicken with remaining sauce on the side.
  6. Oven Method

  7. Preheat oven to 350°F.
  8. Heat oil in large skillet on medium-high heat. Add chicken, cook 4 minutes on each side or until browned. Remove chicken from skillet; pace in 9x13 inch baking dish.
  9. Mix dressing, jam and soup in a small bowl.
  10. Pour over chicken.
  11. Bake 45 minutes or until chicken is cooked through.

Picture of Recipe

Catalina Chicken Breasts - Picture of Recipe
Serves: 6
Prep Time: 10 min.
Cook Time: 10 to 15 minutes
Course: Entree
Ethnicity/Origin: American
Key Ingredient: Chicken,Apricots,Jams/Jellies/Preserves
Difficulty: 1 - Easy
Make Ahead: Partial
Prep Method: Oven Bake,Grill
Themes/Holidays: Picnic,Beach Party

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