Apricot Chicken

• 8 boneless, skinless chicken breasts
  
• 1 (8-ounce) bottle Russian salad dressing
  
• 1 cup apricot jam
  
• 1 package dry onion soup mix
  

Place chicken in greased 9 x 13 baking pan. Combine the dressing, jam and onion soup mix and pour over chicken. Bake uncovered at 350° F for 1 hour.  (I recommend serving it over rice)

Makes 8 servings.

Recipe from Julie Badger Jensen.

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This is one of my favorite meals and it's pretty easy to make.