3 chicken breasts, halved, skinned, boned
2 c. celery, chopped
3 c. onion, chopped
1 (8 oz.) bag Pepperidge Farm Herb Dressing
1/2 stick butter or 1/4 c. oil
3/4 c. apricot preserves
1 c. frozen orange juice defrosted
Curry powder

Poach chicken breasts until tender.

Mix celery and onion with dressing. Place in oiled casserole and put chicken breasts over dressing.

Pour defrosted orange juice over breasts and add apricot preserves. Sprinkle with curry powder and drizzle with butter or oil. Bake 25-30 minutes covered at 350 degrees.