APRICOT CHICKEN

My daughter-in-law, Nathalie, served a great dish the other night--and it's SO easy!  It's Apricot Chicken, and I think you'll like how easy and tasty it is!

4-5 Boneless, Skinless Chicken breasts
1 8-oz. jar bottled apricot preserves (or use homemade if you have it)
1 packet Lipton's Onion Soup mix
1 8-oz. bottle Russian Dressing

Thaw breasts and cut in half.  Combine preserves, Russian dressing and the dry onion soup mix.  Coat chicken. Marinate.  (I prepared mine in the morning and marinated it all day in gallon ziplock bags until about an hour before I needed it). Remove from bag and place, chicken and all the marinade, in an oven-proof 1 1/2 qt. dish.  Bake at 350 for 45-1 hour, depending on your oven.  Serve over cooked, drained noodles  (I used the same ones she did-- no yolk dumpling noodles).  Save the sauce and pour over cooked chicken and noodles.