Sweet and Sour Chicken Using Italian Dressing and Apricot Jam
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by satoukum
Got this recipe from a roommate and have received countless compliments in dinner groups. When I'm cooking for dinner group (a lot of people), sometimes I use a 16-ounce bottle Italian dressing with an 18-ounce jar of apricot jam.
Ingredients
1 cup white rice
2 cups water
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 cup apricot jam
1 cup Italian-style salad dressing (such as Wishbone®)
1/2 cup dried minced onion
1 (15 ounce) can diced pineapple, drained
1 yellow onion, chopped
1 red bell pepper, chopped
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides, about 2 minutes per side.
Combine apricot jam, Italian-style salad dressing, and dried onions together in a bowl. Place browned chicken in a baking dish and pour jam mixture over the chicken; bake for 15 minutes. Add the pineapple, chopped onion and chopped red bell pepper; continue baking until chicken is cooked through and no longer pink inside, another 15 minutes. Serve over cooked rice.
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