We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.
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.
