RUSSIAN "DUMP" CHICKEN
16 Ounces Russian Salad Dressing
1 Packet Onion Soup Mix
10 Ounces Apricot Preserves
1 1/2 Pounds Chicken Pieces
1/16 Teaspoon Salt -- (to taste)
1/16 Teaspoon Pepper -- (to taste)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 674 Calories (kcal); 51g Total Fat; (66% calories from fat); 17g Protein; 42g Carbohydrate; 84mg Cholesterol; 1334mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 2 1/2 Other Carbohydrates