2 tbsp. melted butter
2 lbs. chicken breasts, skinned and boned
1 pkg. onion soup mix
1 (12 oz.) jar apricot preserves
1 (16 oz.) bottle blended Italian dressing
1/2 tsp. ginger or nutmeg
1 sm. can chunked pineapple, drained and cut in half
1 c. dry roasted cashew nuts

Cut chicken in bite size pieces. Saute in hot, melted butter 3 minutes, stirring constantly. Blend together onion soup mix, apricot preserves, Italian dressing and ginger or nutmeg.

Place chicken in 2 quart casserole. Pour sauce over chicken. Cover. Bake in 350 degree oven for 1 1/4 hours. Stir twice during baking.

Just before serving stir in pineapple and nuts. Serve with boiled rice. Serves 6.