Recipe - 07.

Place chicken parts as needed in a glass baking dish. Combine dressing, soup mix, and preserves, and spoon over chicken. Bake at 350 degrees for 1-1/2 hours or until chicken runs clean when perched with a fork.

*This is the recipes right out of the book. Now let me tell you how I made it.  Since this recipe calls for a hot oven and it's the middle of summer, I didn't want to heat up the whole house for that long, so I took a short cut and everything turned out very well. My mom gave me a LEAN MEAN GRILLING MACHINE for Christmas last year. So, the night before our Russian guest arrived for dinner, I just grilled up 3 skinless chicken breasts for a couple minutes. I cut a slit in the center of each to test for doneness. I took them off the grill when they were almost done, just very slightly pink yet in the very centers. I then placed the grilled breasts in a glass baking dish and covered them with the sauce. I then covered the dish with foil and put it in the refrigerator until the next day. About an hour before Serguei was to arrive I took the dish out of the 'fridge. and left it warm up a little. Then when we baked the Pierogies I put the Russian Chicken dish in the oven at the same time. It turned out very well. We had about 1 cups worth of sauce left in the dish after the chicken was gone. So we saved it and made this same dish the same way the following weekend again.

*Note - I was a little worried about my dinner. Borscht is bright red and so was my Chicken dish. We will most certainly make these dishes again this winter. But next time we will serve each at a different meal.

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