CATALINA Chicken Breasts

quite tasty. I will try adding some minced garlic next time.

I made this twice. The first time I used the apricot jam and thought it was tasteless. The second time I substituted cranberry sauce, as in the traditional catalina chicken recipe, and it was MUCH tastier. I also skipped browning the chicken (I hate to wash extra pots) and cooked it covered with foil for 45 minutes. Yum.

Sauce is tangy sweet and is great. I used the leftovers in a salad and it was delicious.

It was a bit too sweet for me. Plus the chicken was overdone. Perhaps covering during cooking would help.

I did not have apricot jelly on hand, but used jalapeno red pepper jelly instead... Oh MY so good. I also used boneless skinless chicken thighs. Paired it up with some parmesan orzo and steamed broccoli and it was one happy girl with my family's dinner!

I added fresh cranberries and thickened the sauce at the end with cornstarch

You are kidding me right? I have been making this receipe for years, except I call it sweet and sour chicken. I also add pineapple chunks, cheeries, peppers, carrots, water chestnuts, bean sprouts and mushrooms. My family has loved this recipe for years and it goes a long way. I put the sauce over the rice and with the fruit and vegatables in it, it is a one pot meal.

I used frozen, small breasts and made this in my crock pot. Great meal to enjoy at the end of the day!

I have made this, but my recipe used whole cranbery sauce, my family loved that, i will try with the jam, sure it will be just as tasty for all.

GREAT TASTE PREP EASY AND EASY TO MAKE MY BOYS LOVE IT AND SO DO I TRY AS A MARINATE AND GRILLED GREAT FLAVOR EASY......