- 1.5# boneless, skinless chicken breast, pounded thin
- 1 1/2 cup apricot preserves
- 1 packet dry onion soup mix
- 1/2 cup mayo
- Preheat oven to 350 degrees.
- Mix preserves, soup mix and mayo to form a sauce.
- Place chicken breasts in 9×13 pan and cover with sauce.
- Bake uncovered 45 minutes.
Serve with white rice, pouring the sauce and juices over the rice. I also made baby carrots steamed with butter and a touch of brown sugar.