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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:
3/9/2012
I just made this recently and everyone loved it. I did make double the sauce so that there was some to put on the rice also.
posted:
1/28/2012
Very good and would make again no question about it. Loved the easiness of it and the low amount of items needed.
posted:
1/27/2012
Very tasty!! My picky kids even loved this one!! They came back for seconds...this is a definite keeper and at the top of my favorite foods list!!!
posted:
1/26/2012
Very Easy and Very Tasty. My wife and I loved this recipe.
posted:
10/26/2011
quite tasty. I will try adding some minced garlic next time.
posted:
5/20/2011
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.
posted:
2/13/2011
Sauce is tangy sweet and is great. I used the leftovers in a salad and it was delicious.
posted:
1/26/2011
It was a bit too sweet for me. Plus the chicken was overdone. Perhaps covering during cooking would help.
posted:
1/13/2011
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!
posted:
1/11/2011
I added fresh cranberries and thickened the sauce at the end with cornstarch
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