Apricot Chicken

DSCF0904I am a firm believer that every teenager should leave home knowing how to cook at least three “company” meals – as in, something they can make for guests.

This is one of the first ones I learned. It has four ingredients. It goes wonderfully with Minute Rice (either the microwave-cup kind, or the kind where you boil water, add rice, remove from heat, and stir) and frozen veggies (also microwaveable). This is super simple to make and gives you all of the food groups but still make a balanced meal.

Apricot Chicken (serves 4)

1 pkg chicken (1 tray of thighs, about 12 – or one tray of breasts, 4 cut into halves)

125 mL (1/2 small jar) apricot jam

125 mL (1/2 small bottle) Russian or Catalina salad dressing

1/2 package of dried onion soup mix.

Put chicken into a casserole dish in a single layer. Mix jam, dressing and onion soup mix in a bowl and pour over chicken. Bake at 325F for 50 minutes. Serve chicken and sauce over rice.

To save time, you can use a bigger casserole dish and  cook 2 trays of chicken. This uses the whole jar of jam, bottle of dressing and soup mix packet, leaving no leftovers. This chicken freezes like a dream  and can be stored in individual servings.