2 Lb. Boneless chicken breasts
1 Bottle (8-Oz.) French salad dressing
2 Tbsp. Prepared horseradish
1 Cup Apricot preserves
Hot cooked rice
Preheat oven to 350ºF. Arrange chicken skin-side up in a 13- by 9-inch baking pan. Set aside. In a small bowl, combine salad dressing, horseradish and preserves; mix well. Pour over chicken. Bake for 60 minutes, or until chicken is fork-tender and juices run clear. Halfway through cooking time, spoon sauce over chicken. Serve over hot cooked rice.