APRICOT CHICKEN Phyllis Ross

(OR CRANBERRY)

8 chicken breast, no skin, no bone

1 8 ounce bottle Russian salad dressing, (OR French)

1 cup apricot jam (Or 1 can whole cranberries)

1 package dry onion soup

1. Place chicken in greased 9 X 13 baking pan. Combine dressing, jam, onion soup mix and pour over the chicken.

2. Bake uncovered at 350 degrees for 1 hour.

Serves 8