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SWEET AND TANGY CHICKEN BAKE 
med. chicken, cut into serving pieces by the butcher
1/2 c. frozen chopped bell pepper (or 1/4 c. dehydrated bell pepper)
1/2 bottle regular or low calorie french dressing (about 4 oz.)
1/2 c. apricot preserves

Rinse chicken in cold water and set aside. In a large bowl, combine remaining ingredients, add chicken and coat all pieces well. Preheat oven to 375 degrees and transfer coated chicken to a baking pan, along with all the liquid from the bowl. Bake in preheated oven for 50 minutes to 1 hour. Baste occasionally with cooking juices during cooking. Serve with white rice if desired.
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