6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) package dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Preheat oven to 350 degrees F (175 degrees C). Place the chicken
pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam
together, and pour over the chicken.
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