4 boneless chicken breasts
1/4 c. Italian Dressing
1/2 c. Apricot or Peach Preserves
1 Gallon Freezer Ziploc Bag
Clean the breasts and cut off extra fat. Put dressing and preserves in bag and squish together to get them to combine. Then place breasts in the bag and squeeze out all the air. Let them marinate in the mixture in the fridge for at least 6 hours. Bake at 350 for 1 hr or until juices run clear. It's even better if you can grill it on the BBQ! We like to serve it with rice and pineapple.
This recipe is freezable too! Thaw overnight the night before, in the fridge. Then follow baking directions.
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