I previously posted a Sweet and Sour Chicken recipe that my family loves, but a few months back I tried a new recipe and although it is quite different from the other one, it isvery yummy too. One thing I love about this one is that it is simple and it uses up some of my salad dressing! You know all those salad dressings we are able to score for next to nothing? Ever wonder how your going to use it all, or what to use it on? Well, this here is the answer to all your salad dressing woes… that’s right, this recipe uses Catalina salad dressing as a main ingredient!
Sweet and Sour Chicken
8 large chicken breasts ( thawed)
16 oz. Catalina salad dressing
12 oz. jar of apricot preserves
1 pkg. dried golden onion soup mix
Preheat oven to 350 degrees F.
In a 13 x 9 baking pan, mix the Catalina dressing, apricot preserves, and onion soup mix until well combined. Add chicken and stir so that chicken is well coated.
Bake uncovered for 45 minutes or until done. Serve over rice.
To freeze: add all ingredients with raw chicken to a freezer safe gallon sized bag. Label and freeze. Add to oven day of and bake as directed.
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