Ingredients
| 1 | pouch dry onion soup |
| 8 | ounces pineapple and apricot preserves |
| 8 | ounces Thousand Island salad dressing |
| 6 | whole chicken breasts, skinned and boned |
| rice |
Instructions
Mix dry onion soup, preserves and dressing together. Put a small amount of sauce in a 9x13-inch pan. Split chicken breasts in half and place on sauce in pan. Spoon remaining sauce on top of chicken. Bake at 325-350 degrees F for 30-40 minutes. Baste a couple of times while baking. Serve with rice. Serves 6-8
