(by Shirley McNevich)
2 tsp. canola oil
6 boneless/skinless chicken breasts
salt
pepper
1/2 cup Catalina salad dressing
1/2 cup apricot jam
1/2 of an envelope of Lipton onion soup mix
Salt and pepper both sides of each chicken breast. In a skillet over medium heat add canola oil and all chicken pieces--brown both sides of all chicken pieces. Put the chicken pieces in a greased 9 x 13 glass baking dish. In a bowl add the Catalina dressing, apricot jam and the onion soup mix--stir until mixed. Pour the dressing mixture over each piece of chicken. Bake at 350 degrees for 45 minutes or until chicken is done.
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