Main dishes

CATALINA Chicken Breasts

photo by:

kraft

Catalina Dressing, apricot jam and onion soup mix are all you need for this iconic chicken recipe. It's sweet, savory, tangy—and a foolproof family-pleaser.

time

prep:

15 min

total:

55 min

servings

total:

6 servings

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What You Need

tsp. oil

small boneless skinless chicken breast halves (1-1/2 lb.)

1/2

cup KRAFT Classic CATALINA Dressing

1/2

cup apricot jam

Tbsp. (1/2 of 1-oz. pkt.) onion soup mix

Make It

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).

Kraft Kitchens Tips

Serving Suggestion

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

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a cook

posted:3/25/2012

It's hard to fine different tasteing recipe for chicken. This one was very good.

dexterjoe

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.

Kdmbem

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.

joekat0294

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!!!

wimsatt

posted:1/26/2012

Very Easy and Very Tasty. My wife and I loved this recipe.

Ricki2094

posted:10/26/2011

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

lola49k

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.

a cook

posted:2/13/2011

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

debbie.woods

posted:1/26/2011

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

Ruth_L

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!

K:46988v1:89408

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CATALINA Chicken Breasts

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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