This topic contains 4 replies, has 6 voices, and was last updated by mos June 18, 2015 at 10:53 pm.
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2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons canola oil
1/4 cup Catalina salad dressing
4-1/2 teaspoons onion soup mix
1 tablespoon grape jellyIn a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken.
Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 170°.
Yield: 2 servings.
Can’t wait to try this recipe, sounds really good.
This is one of my husbands favorite recipes. That and the grape jelly meatballs. Hmmmm, he seems to be a big fan of grape jelly anything now that I think about it!
My family devoured this…going to make it again. Definitely will add this recipe to each of my kids recipe binder.
This sounds really good. I am going to try this one soon.
nikmilton…”Definitely will add this recipe to each of my kids recipe binder.” I find this statement both astounding and exciting! please share!
as soon as dd was tall enough to look onto the stove top, i included her in meal preps. i included her in baking, broiling, roasting…when she was shorter (giggle!) and her favorite was gold fish meatloaf. she’s a great cook today, but an exceptional baker!
so i’m sure that all of us here would like to know your intent with the binders!!!
