4 chicken breasts with bone in (skinless is fine)
1 bottle Russian salad dressing
3/4 c. water
1 pkg. Lipton onion soup mix
3/4 c. apricot preserves

Combine salad dressing, water, preserves, and soup mix. Pour over chicken breasts and cover. Bake at 350 degrees for 1 1/2 to 2 hours. Uncover for last 30 minutes to brown. Serve over wild rice.