This recipe for Sweet and Sour Chicken was submitted by Mrs. Cecil L. Smith, Westwood, MA.

Sweet and Sour Chicken

2 (3-pound) broiler-fryers, cut up
1 (10-ounce) jar apricot preserves
1 (8-ounce) bottle Russian salad dressing
1 envelope onion-soup mix
2 cups regular long-grain rice
2 tablespoons minced parsley

1. About 1 1/2 hours before serving: Arrange chicken pieces, skin-side up, in one layer in large open roasting pan.
2. In medium bowl, mix apricot preserves, Russian dressing and onion-soup mix; pour salad dressing sauce over chicken pieces.
3. Bake in 350°F (175°C) oven 1 1/4 hours or until chicken is fork tender, basting with sauce in pan occasionally during baking.
4. While chicken is baking, prepare rice as label directs. Keep warm.
5. To serve, arrange chicken on warm platter. Skim fat from sauce in pan. Stir parsley into cooked rice. Serve chicken with sauce and rice.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.