First one I tried is the Catalina Chicken... only one substitution. I didn't have grape jelly, so I used blackberry. Turned out great...the chicken was nice and moist and the sauce flavor was superb. Next time, I may decrease the amount of onion soup mix... it tends to overpower the other two ingredients in the sauce. Even the oldest son gave his approval!
Make sure you brown the chicken breasts before putting it in the oven...I know how easy it is for SOME people to forget steps!
Catalina ChickenYield 2 servings
Recipe from Frances Roberts, Silver Springs Maryland
Taste of Home Chicken Cookbook 2010
2 boneless skinless chicken breast halves (5 ounces each)
2 tsp canola oil
¼ Cup Catalina salad dressing
4 ½ tsp onion soup mix
1 Tbsp. Grape jelly
In a large skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken.
Bake uncovered, at 350 for 25-30 minutes or until a meat thermometer reads 170.
Serve over rice, if desired.
I used the rest of the package of onion soup mix on the roasted potatoes and added some sugar snap peas to round out the meal.. I will be making this again!
Look for the magazine...