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Nonnie’s Apricot Chicken

Nonnie’s Apricot Chicken Related:   meat, North America, poultry, Rosh Hashanah, Shabbat, Sukkot

Prep time: 15 minutes

Cook time: 30-45 minutes

Yield: 4 servings

Growing up, it was always a huge deal when we got to sleepover at Nonnie’s (my maternal grandmother) house in the foggy Marina neighborhood of San Francisco. Every time we went to Nonnie’s house we always requested three things for dinner, kasha and shells, donuts for desserts from our favorite spot on Chestnut Street and of course, apricot chicken.  It is a simple recipe that produces big flavor, combining both sweet and savory elements.


  • 1 11-ounce jar apricot preserves
  • 1 packet onion soup mix, preferably Lipton’s
  • ¾ cup Russian dressing
  • 4 boneless skinless chicken breasts


  • Preheat the oven to 350 degrees and grease a casserole dish. Mix the apricot preserves, onion soup mix and Russian dressing together in a bowl. Place the chicken pieces in the dish, and pour the sauce over. Bake for about 30 to 45 minutes or until the chicken is cooked through. Serve over kasha varnishes, egg noodles, couscous or the like, making sure to scoop some sauce from the casserole dish over.

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