Ingredients:
8 boneless skinless chicken thighs 
¾ -1 cup Red Russian dressing 
¾ -1 cup apricot jam/preserves 
1 packet dry onion soup mix (Lipton Onion Recipe Soup Mix is 1.8 oz.) 
Directions:
Preheat oven to 350° F. Spray a 9×13 baking dish. 
Trim chicken of any fat. Rinse and pat dry and place in the prepared baking dish. Sprinkle with black pepper (no salt). 
Combine dressing, soup mix, and jam/preserves together in a bowl. Mix well (Adjust the amount of dressing and jam/preserves to your taste and if you would like to have extra sauce to pour over the chicken when serving.) 
Pour over chicken. 
Bake covered at 350° F for 20 minutes. 
Uncover, bake for 15-20 minutes more – internal temperature should be 165° F. 
Serve over jasmine rice with the sauce drizzled over the chicken and rice. 
I love serving over jasmine rice because it goes so well with the sauce. Regular rice is delicious too though so don’t feel you have to run to the store for jasmine rice! 
Notes:
Jam/Preserves: If you cannot find Apricot Jam or Preserves, you can use Peach Jam/Preserves or Orange Marmalade – either work very well. If you can find Pineapple Jam/Preserves, it is fantastic and is the preferred jam of many people who have been making this dish for decades. It is not easy for me to find, but hopefully, you will have better luck.
