CATALINA Chicken Breasts

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.

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!

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.

my whole family loved this, however the chicken was a little dry.

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.

Kinda bland. We were expecting more flavor.

It was good, but not something I will make again.

Great recipe quick and easy. My 7yr old even liked it.

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.

I read the reviews before making this dish and a lot of them said.... would have been better without the onion soup.. they were right !!! once again I learned the hard way. I will cook it again without and it will be awesome instead of very good !!