Comida Kraft
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CATALINA Chicken Breast Recipe

CATALINA Chicken Breast Recipe is rated 4.36231884057971 out of 5 by 345.
Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

This chicken breast recipe delivers sweet and tangy taste all together with a simple mix of Kraft Classic CATALINA Dressing, apricot jam and onion soup.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Transfer chicken to 3-qt. casserole.
  • Mix dressing, jam and soup mix; pour over chicken.
  • Bake 35 to 40 min. or until chicken is done (165ºF).

Serving Suggestion

Serve with hot cooked rice and a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 280
Total fat 8g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 530mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 19g
Protein 25g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this to try their version. I made this to try their version. However, I have used catalina dressing for almost 20 years to make grilled chicken. Combine equal parts catalina dressing with ketchup. Add salt, pepper, garlic powder, onion powder, teriyaki and worsterchire (spelling is off, sorry) sauce. Combine well. Set some aside for basting. Marinate chicken for 2-4 hours depending on how strong you want it. I've actually marinated it in the morning and made it for dinner before- yum! Grill, baste, taste…enjoy! I usually serve this with corn on the cob and either rice or baked potato.
Date published: 2015-03-12
Rated 4 out of 5 by from This recipe is a good base but it definitely needs some more spice. This recipe is a good base but it definitely needs some more spice. It's a little bland, although flavored nicely. I agree with another reviewer about using Montreal Chicken seasoning when browning the chicken (I did it)but when I make it again I will add more pepper and maybe a little ginger. I followed a few reviewers' suggestions and used a bit more jam: this was unnecessary and made it a bit too sweet. Also, I trepidaciously used the whole onion soup mix after reading the other reviews but there was no need to worry; it was necessary. It was still very good (picky hubby ate it and asked for more). I served with baked potato wedges and string beans with bacon bits.
Date published: 2009-11-15
Rated 5 out of 5 by from I made this first as a serving for two people and it came out perfect (i added some chilli sauce to... 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.
Date published: 2007-07-18
Rated 5 out of 5 by from This recipe is absolutely delicous! This recipe is absolutely delicous! My entire family LOVED it, and I appreciated the woman who sent it in. I first saw it in my free kraft foods mag that comes in the mail and the woman said that she uses the extra sauce to spoon over the white rice that she suggests you make with it. It was excellent this way and we've made it quite a few times now. We also use this recipe for guests and all have enjoyed it very much too! We made a sweet potatoe with marshmallow casserole type dish (also from kraftfoods.com) to go with it, and had cranberry sauce too. It was a huge hit with my family
Date published: 2006-06-20
Rated 5 out of 5 by from I made this for a bunch of friends, they Loved it, so I passed the recipe out to everyone and told... I made this for a bunch of friends, they Loved it, so I passed the recipe out to everyone and told them where I got it from. It was SSSOOOO Good that my Mom is gonna make it for a huge party for over 200 people so I think it was a BIG hit. Thanks alot for a Great Recipe. I am making it again tomorrow.
Date published: 2006-10-18
Rated 3 out of 5 by from My husband likes this recipe. 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.
Date published: 2007-08-28
Rated 5 out of 5 by from Actually, to make this even easier, you can skip the browning and the other ingredients and just put... Actually, to make this even easier, you can skip the browning and the other ingredients and just put the dressing on the chicken and bake. I have found that the chicken stays much more moist if you don't brown it first. With all of the Kraft dressings, you can simply rinse your chicken, put in a baking dish that has been sprayed with non-stick spray, and then pour the dressing over the chicken and bake at 350-375 for 35-40 minutes and end up with perfect chicken every time. It's fast, easy and you can have a different flavor every night of the week.
Date published: 2011-01-10
Rated 5 out of 5 by from It was awesome, even my picky 17 year old tried and loved it. It was awesome, even my picky 17 year old tried and loved it. This is a keeper. Needless to say, husband and the rest of my family loved this recipe. I got this recipe from my food and family magazine Im crazy about. Whats for dinner? Not a question with great recipes like this. One other thing because of picky family members, I used simply 100% fruit. I thought just maybe jam would be too thick. This fruit was perfect . Thanks Kraft & Family for my magazine, the question whats for dinner? No longer an issue.
Date published: 2005-11-21
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