When I began the search for this sweet and sour sauce I was going about it all wrong. I wasn’t paying attention to what the base of the sauce was. Most recipes use ketchup as their base. Well, I never cared much for that. But then it hit me. I looked at the color of the sauce and realized what it was. It was not peaches, but apricots! So, I began looking up apricot sweet and sour sauces. I tried a few and then I found this one. This is it! I was so happy that I figured it out. This is one of the best sweet and sour sauces of all time. Give it a try and you will see what I mean.
Check out what our friends from All Recipes have to say about this:
“Yummy chicken for all ages!”
Even your picky eaters will love this recipe.
Ingredients
Instructions
- Whisk apricot preserves, Russian-style salad dressing, and dry onion soup mix together in a bowl; pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Dump chicken and marinade into a 12×9-inch baking dish.
- Bake in preheated oven, basting regularly, until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
USE RED NEXT PAGE LINK BELOW
Quick Tip: Serve with sticky white rice.
Thanks again to All Recipes for this amazing recipe.
