Ingredients
2 boneless skinless chicken breast halves (5 ounces each)2 teaspoons canola oil1/4 cup Catalina salad dressing4-1/2 teaspoons onion soup mix1 tablespoon grape jelly Minced fresh parsley, optional
Preparation
In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken.
Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.
