2 pounds boneless, skinless chicken breasts
1 8 ounce bottle Russian salad dressing
1 envelope dry onion soup mix
1 10 ounce jar Apricot preserves
Place chicken in a 9 x 13 baking dish
Combine salad dressing, soup mix, and preserves
Pour over chicken breasts
Bake on 350* for 1 to 1 ½ hours basting occasionally with pan drippings
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