8ouncesFrench salad dressing, or Thousand Island dressing
1packagedry onion soup mix
4 to 6bone-in chicken breasts, skinned or 1 to 2 pounds of mixed chicken pieces, skinned
Preheat the oven to 350°F.
In a small bowl, combine the preserves, dressing and soup mix. Place the chicken in a large baking dish or roasting pan. Pour the sauce over the chicken. (Even easier preparation - I just layer the ingredients over the chicken. Jam or preserves are spread on first, then sprinkle the onion soup mix over and cover with the salad dressing. Easy and delicious.)
Bake for 1 hour, basting every 15 minutes until a meat thermometer inserted into the chicken registers 170°F and the juices run clear. (If you don't have a meat thermometer, look for the juices to be clear. If they are, the chicken is done.)