16 boneless chicken thighs
1 (16 oz.) can pitted apricots in syrup
1 (8 oz.) bottle Catalina or French salad dressing
2 cans mushroom stems or 1 lb. fresh mushrooms, sliced
Garlic power
Salt and pepper
Paprika

Preheat oven to 350 degrees.

Place thighs in shallow pan. Sprinkle with garlic powder, salt, pepper and paprika. Cook until crispy brown. Pour off excess fat. Add mushrooms.

In a blender, blend pitted apricots and syrup with dressing. Blend until smooth. Pour blended mixture over chicken. Continue to bake another 20 minutes. If desired, cover with foil and cook in a low oven 1-2 hours. Serves 4-5.