2 (3 oz.) fryers, cut into serving pieces
1 (8 oz.) bottle Russian salad dressing
1 (8 oz.) bottle apricot preserves
1 env. onion soup mix
Watercress (optional)
1 bunch green grapes (optional)

Mix dressing, preserves and soup mix in small pan. Bring to boil, cool slightly. Pour over chicken in shallow baking dish. Marinate for several hours.

Bake at 350 degrees for 1 hour or at 325 degrees for 1 1/4 hours. Serve on bed of watercress and garnish platter with green grapes.

TIP: The apricot glaze is also great on chops, hamburgers, and spareribs.

VARIATION: One 8-ounce bottle of French dressing and one 12-ounce can whole cranberries may be substituted for Russian dressing and apricot preserves.