Ingredients: Six to eight chicken thighs, One cup Catalina French dressing, One cup
of pineapple apricot jam, One package of Lipton’s onion soup, One cup of flour
seasoned with salt and pepper, One half cup of vegetable oil.
Preparation: Blend French dressing, jam and Lipton’s
onion soup in a small mixing bowl, set aside. Coat chicken thighs in seasoned
flour and sauté in oil for four to five minutes or until golden brown on both
sides. Remove thighs from sauté pan and transfer to an oven proof baking dish.
Pour dressing mixture over chicken thighs and bake for one hour at 350 degrees,
do not cover baking dish.