Catalina Chicken
Catalina Chicken
Ingredients
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3 lbs Country Ribbon Split Chicken Breasts (about 4–6 pieces)
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2 Tbsp vegetable oil
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1 cup apricot jam
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2/3 cup KRAFT Catalina dressing
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6 Tbsp Knorr (or Lipton) dry onion soup mix
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2 tsp Lea & Perrins Worcestershire sauce
Instructions
1. Prep the dish
Preheat your oven to 350°F. Lightly coat a casserole dish with non-stick spray (a deeper dish works better than a wide pan for this recipe).
2. Sear the chicken
Heat oil in a skillet over medium-high. Sear split chicken breasts for about 3–4 minutes per side until golden. They won’t be fully cooked yet—that’s okay. Move them into your prepared baking dish.
3. Make the sauce
In a bowl, whisk together apricot jam, Catalina dressing, onion soup mix, and Worcestershire sauce. You should have plenty to spoon over the chicken and drizzle on your rice later.
4. Bake it up
Pour the sauce over the chicken, coating evenly. Bake uncovered for 40–45 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
5. Serve and enjoy
Let the chicken rest for a few minutes before serving. Spoon the extra sauce over Wong Wing Fried Rice (or plain rice) and pair with a veggie side if you’d like.
