RUSSIAN CHICKEN

Today's recipe for Russian Chicken is from Lisa Best. This is a dish her Mom, Margaret Troyer Eissler, made and everyone enjoyed. The top photo is Margaret Eissler in the early 80s. She was John's Dad's sister. The next photo is a family photo taken at Lisa's wedding, also in the early 80s. Left to right: Don and Margaret (Troyer) Eissler, Walter and Vivian Troyer (Kim Dowell and Kristi Stafford's parents--see earlier recipe contributors), Ann Zaries (wife of Kenny Troyer), Lisa and Steve Best, Dorothy (Troyer) and Hollie Crowe, and Lisa's brother David.

RUSSIAN CHICKEN

From Lisa Best

Lisa: My Mom always made Russian Chicken which is VERY easy.  (Have seen it called Special Sauce Chicken)

6 whole boneless/skinless chicken breasts

1 small bottle of Russian Salad Dressing

1 Package of Dry Lipton Onion Soup

1 small jar of Apricot Preserves

Two tablespoons of minute tapioca for thickening

Mix Russian dressing, dry onion soup, apricot preserves and minute tapioca and pour mixture over the chicken breasts in a baking dish.  Bake at 350 degrees for approximately one hour or until the breasts are cooked through and tender.   Baste the chicken breasts occasionally while baking.  Serve with your favorite rice.  The sauce is excellent over the rice as well.  The taste is a cross between barbecue and sweet and sour.