CATALINA Chicken Breasts

4.4
(340) 294 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

6 servings

KRAFT Classic CATALINA Dressing, apricot jam and onion soup mix are all you need for this sweet and tangy chicken breast recipe.

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What You Need

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Make It

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  • 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
% Daily Value
Total fat 8g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 530mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 19g
Protein 25g
   
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

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  • atkinsdtat |

    I make mine with Russian Dressing and orange marmalade. We call it Russian Chicken. My picky eaters absolutely love it.

  • Sudsbee |

    I make this, we call it crazy chicken because of the ingredients. I dont do the preprep though of browning the chicken in a skillet. Just mix the dressing, jam and onion soup mix and pour it over the chicken and bake it in the oven for about 45 mins. Comes out great.

  • Doreen3127 |

    My mom made this recipe back in the 1960s and it was a family favorite. For some reason she called it Hawaiian Chicken but regardless of the name it's delicious every time!Years ago I made it with Kraft Red Russian dressing but when it got discontinued I switched to Catalina and haven't been disappointed.

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