Another simple, easy recipe. I got this from my Mother-in-Law, but I believe that there are millions of variations of this everywhere.
Ingredients
Preparation
Place the chicken breasts in the bottom of a 12 inch dutch oven. Sprinkle the onion soup mix over the chicken, and then pour the russian dressing on top of it. Drop the apricot jam in small spoonfuls over the entire mix.
Bake with 14 briquettes top heat and 10 briquettes bottom heat for 30 minutes, or until the chicken is cooked all the way through.
Serve over rice.
Ingredients
- 4 large chicken breasts, cut into pieces
- 1 package Onion Soup Mix
- 1 small (10-12 oz) bottle Russian Dressing
- 8 oz Apricot Jam
Preparation
Place the chicken breasts in the bottom of a 12 inch dutch oven. Sprinkle the onion soup mix over the chicken, and then pour the russian dressing on top of it. Drop the apricot jam in small spoonfuls over the entire mix.
Bake with 14 briquettes top heat and 10 briquettes bottom heat for 30 minutes, or until the chicken is cooked all the way through.
Serve over rice.
Last edit: May 8, 2012 at 8:57 PM by DeShawn
There are two rules of Dutch Oven Cooking:
1) If you cook too much food, share.
2) Cook too much food.
1) If you cook too much food, share.
2) Cook too much food.