Hawaiian Chicken, by Beverly Hicks Burch

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Hawaiian Chicken

By Beverly Hicks Burch

I’ve been making this recipe for years…probably 15+ years. Surprisingly it’s one I haven’t prepared for Tall & Handsome yet, but when I told him about it he seemed eager to try it. It is fast and easy to prepare and only take about 45 minutes to an hour to bake.

I’ve made some adaptation to the recipe I found originally in a cookbook by Mary Beth Roe.

The “gravy” or sauce is good with rice or even mashed potatoes. Another good option would be to serve this with a baked sweet potato.

Enjoy!!

© 2009 Beverly Hicks Burch All Rights Reserved.

Hawaiian Chicken

8 small or 4 – 5 large pieces of chicken (boneless chicken breast would be excellent for this recipe)

1 jar (not too large) fruit jam – the original recipe calls for apricot jam, but peach would be good, too; another optional might be pineapple jam for a real Hawaiian taste

1 envelope dry onion soup mix

1 8 oz bottle Russian salad dressing

Preheat oven to 350°

Wash and dry chicken; place in a 13 x 9 baking dish.

Mix together the jam, onion soup mix, and Russian salad dressing.

Pour over the chicken in the pan and bake 45 minute to 1 hour or until tender.

Enjoy!! 🙂

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