- 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
- 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.
04/01/2018
recipepes.com
Sweet and Sour Chicken Using talian Dressing and Apricot Jam, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
