"When I made it the first time my oldest son just loved it and asks me to make it a lot. 1 - 2 - chicken breasts or two chicken thighs boneless and skinless per person 1 - 1/2 teaspoons garlic (to your liking) - salt and pepper, to taste 1 small bottle of Zesty Italian dressing (8 oz) 1 jar apricot jam or preserves (18 oz) 1 package Lipton onion soup mix"
"Take 2 cups of chicken broth for every 1 cup of water. Bring broth to a rolling boil and then add the rice. Cover the pot with a tight-fitting lid and turn off the rice. Let sit until the chicken is done. Then you should have nice fluffy rice. Spray an oven-safe pan with Pam of choice. Add the chicken."
Boneless, skinless chicken breasts or thighs are seasoned with salt, pepper, and garlic. A glaze is made from Zesty Italian dressing, apricot jam or preserves, and Lipton onion soup mix. Chicken is placed in a sprayed oven-safe pan and coated with the glaze. Rice is cooked by bringing two cups of chicken broth per cup of rice to a boil, adding rice, covering, and turning off heat to steam until fluffy. Bake the glazed chicken at 350°F for 25–30 minutes, checking for clear juices to confirm doneness. Serve the baked chicken over steamed rice.
Read at www.justapinch.com
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