8 oz. Red Russian salad dressing (may sub. lite)
1 env. onion soup mix
1 sm. jar (10-12 oz.) apricot or peach preserves
2 1/2-3 lb. cut up chicken or boneless chicken breasts

In saucepan mix dressing, soup mix and preserves. Stir occasionally over medium heat until boiling. Remove from heat. Rinse and dry chicken. Place in oblong baking dish. Pour mixture over chicken. Cover with foil and bake at 350 degrees until done, approximately 1 hour. Serve over rice.