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CATALINA Chicken Breasts

CATALINA Chicken Breasts recipe
photo by:kraft
KRAFT Classic CATALINA Dressing, apricot jam and onion soup mix are all you need for this sweet and tangy chicken breast recipe.
time
prep:
15 min
total:
55 min
servings
total:
6 servings
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posted:
10/4/2007
This is a great favorite. It reminds me of sweet n sour chicken, just not too sweet.
posted:
9/26/2007
Have made this several times and it is always enjoyable. Great flavor....you do have to mix the sauce to taste, as the Catalina is a bit overwhelming.
posted:
9/17/2007
This was VERY easy to make. It was delicous! I did not have any Catalina dressing so I found a recipe on another website and made the dressing from scratch. I did double the sauce recipe as my family likes extra sauce. I will make this again and again. Thanks for a delicious meal! Mmmm, Mmmm good!
posted:
9/12/2007
My family loves this recipe! It has an asian flavor to us, so we fix it with egg rolls, rice & fresh broccoli or green beans.
posted:
9/12/2007
my whole family loved this, however the chicken was a little dry.
posted:
8/27/2007
My husband likes this recipe. I did not have any apricot jam, I only had seedless blackberry jam so I had to improvise. It made the sauce very purple but it ended up being tastier than the apricot jam. I tasted the sauce prior to pouring it over the chicken and had to add more of the onion soup mix to it to get a good flavor. I also seasoned my chicken breasts with Montreal steak seasoning and did not brown the chicken first, I let the chicken marinate for 30 minutes in the sauce before baking at 350 for 45 minutes. I also used very thin chicken breasts.
posted:
8/27/2007
Kinda bland. We were expecting more flavor.
posted:
8/22/2007
It was good, but not something I will make again.
posted:
8/13/2007
Great recipe quick and easy. My 7yr old even liked it.
posted:
7/18/2007
I made this first as a serving for two people and it came out perfect (i added some chilli sauce to make it spicy for my taste) but i found that when i make it for a crowd (enough to fill a 13x9 dish) the sauce gets too thin because of all the chicken juices released. I'd suggest adding cornstarch or taking the chicken out when done and then just thickening the sauce on the stove. I also mix all the liquid ingredients together beforehand and marinate for a few hours before i'm ready to make it. Also (gosh i made more changes than i thought) I cut one chicken breast half into three pieces and slightly pound or butterfly them to make them thin and it bakes up perfectly at 350 F for 30 min.
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