Ingredients:
1 bottle (16 oz.) Russian or Catalina salad dressing
2/3 cup apricot preserves
2 packages dry onion soup mix
16 boneless, skinless chicken breast halves
hot cooked rice
Directions:
In a bowl, combine salad dressing, preserves and soup mix. Place
chicken in two ungreased 11x7x2 inch baking pans; top with dressing
mixture. Cover and bake at 350 degrees for 20 minutes; baste. Bake,
uncovered, 20 minutes longer or until chicken juices run clear. Serve
over rice.