1 (16 oz.) bottle Catalina salad dressing
1 small jar apricot or peach preserves
2 envelopes dry onion soup mix
10 to 12 skinless chicken breast halves

In a bowl, combine dressing, preserves and soup mix. Mix well. Place chicken in a 9 x 13 x 2-inch baking dish and cover with dressing mixture. Cover loosely with aluminum foil and bake at 350°F for 1 hour or until chicken is tender and cooked thoroughly.

Yield: 10 to 12 servings.

Note: An excellent covered dish meat.