Festival Chicken

Festival Chicken

21

"This is great on pork tenderloin or ribs. If you wish, the chicken can be partially cooked in the microwave. Serve with a green salad or baked potato, if desired. This is also good at room temperature, but you will ned lots of napkins! Sweet and savory, but not too spicy for kids."

Ingredients

1 h 15 m {{adjustedServings}} servings 1191 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1191 kcal
  • 60%
  • Fat:
  • 75.8 g
  • 117%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 85.6 g
  • 171%
  • Cholesterol:
  • 340 mg
  • 114%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. Place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.
  3. Bake at 350 degrees F (175 degrees C) for 1/2 hour.
  4. Brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees F (120 degrees C) and bake for another 1/2 hour. Brush with remaining glaze mixture just before serving.
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Reviews

21
  1. 29 Ratings

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I have used this recipe for years. One of my favorite ways is to use orange marmalade instead of apricot preserves. I add green and red peppers cut in strips and a can of chunk pineapple. Pour o...

Different and Delicious! I made this with boneless, skinless chicken breasts and served over white rice. Thanks for the post :)

Very moist and mildly sweet chicken. I will make it again. I marinated it over night in the sauce and made extra sauce to pour over the chicken. I used a russian dressing from this site, whic...