Apricot Chicken

4-8 boneless, skinless chicken breasts (defrosted)

1 (8 oz.) bottle Russian salad dressing

1 cup apricot jam

1 package dry onion soup mix

Place chicken in greased 9 X 13 pan (or smaller if using less chicken breasts). Combine the dressing, jam, and soup mix and pour over chicken. Bake uncovered at 350 degrees for 1 hour.
Serve over rice.

Sun-dried Tomato Pesto, Spinach and Feta Stuffed Chicken

3-4 Chicken Breasts

Sun-dried Tomato Pesto (recipe calls for a 1/4 cup - I buy a 7oz container  and divide it)

Baby Spinach

Crumbled Feta Cheese (8oz container)

Olive Oil  or Regular Cooking Spray

1Can Diced Tomatoes with Olive Oil, Basil, and Oregano

¼ tsp Cracked Black Pepper

¼ tsp Kosher Salt

1.      Preheat oven to 500’, Coat baking dish with cooking spray.

2.    Trim and pound Chicken Breast with a meat mallet to flatten it.  Place it in a baking dish.

3.    Spread Pesto evenly down the length of the chicken breast. Top with Feta and Spinach (be generous with your filling!).

4.    Fold over Chicken Breast and secure with two toothpicks. Sprinkle with Salt and Pepper, and top it with the diced tomatoes.

5.     Bake for about 25 minutes (or reduce the temp and cook until done)

Enjoy!