Apricot Chicken

This is a very simple dish to make and I like the sweet/salty combo. I served it with Couscous because we are getting sick of rice. You can find couscous in the asian isle of the supermarket-close to the mediterranian foods. I also served steamed brocoli with it. Laura

2 boneless, skinless chicken breasts
1 envelope dry onion soup mix
1 jar (10 oz) apricot or orange marmalade jam

Heat oven to 350.

Place chicken breasts in a 3-quart dish that has been sprayed with PAM. Mix dry onion soup and marmalade in a small bowl and spread over chicken. Bake, uncovered, for 30 to 40 minutes.

You can also cook this in a crockpot and it turns out fabulous. Prepare it the same way and cook on high for 2 hours or low for 4 hours.