Chicken breasts
Canola oil for frying
Russian Salad Dressing
1 can apricots, drained

Brown chicken breasts in pan with canola oil. Place in baking dish skin side up. Brush Russian salad dressing over the chicken and add one can of drained apricots.

Bake at 350°F until golden brown and tender (approximately 1/2 to 3/4 hour). Serve over a bed of wild rice and garnish with steamed broccoli.