Tuesday, October 18, 2011

Russian Chicken

This was by far one of the best meals I've made. I think it was so tasty to me because it has a totally different taste then most meals I make. I am going to post two different ways to cook it. I originally found this as a crockpot meal but our crockpot is not very nice to chicken so I did it in the oven. I'll post both versions :) I guess I should laso mention that while looking up variations of this recipe I found it was made two different ways equally (one with cranberries and another with apricots)

1 8 oz bottle Russian dressing (the kind I used was by Wishbone)
1 can of whole cranberries in sauce (you can choose to replace the cranberries with a small jar of apricot preserves)
1 envelope onion soup mix (dry)
4 boneless skinless chicken breasts

To cook this in the crockpot simply place your trimmed breasts at the bottom of the pot, mix the other ingredients seperately and pour them over the chicken. Cook on low 5-6 hours.

To bake it, tenderize your chicken breasts to equal thickness. Place them in a 9x13 dish coated with PAM. Mix all other ingredients and pour over the top.

Cover with foil and bake about 40 minutes, removing the foil for the last 10 or so (it might need a little longer to cook, just check it at 40. I did mine an hour like the original recipe and it was overcooked)
It is a MUST to serve this with rice or mashed potatos and use up all that extra sauce on top!

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