CHEF JEFF — ONE BYTE AT A TIME: Apricot Chicken

Sometimes, the most interesting — and oftentimes the most tasty — are those recipes that come from readers.

The following recipe was passed around a few years ago at a meeting of food editors, some of whom were skeptical.

But after trying it themselves, they realized the appeal.

Apricot Chicken

2 cut-up chickens

1 cup Catalina or French salad dressing

1 cup apricot jam

1 envelope dry onion soup mix

2 teaspoons curry powder

Put the chicken in a baking pan. Mix all the remaining ingredients together and pour over the chicken. Bake 1 hour at 350 degrees.

Yield: Serves 8.

Approximate nutritional analysis per serving: 669 calories (50 percent from fat), 36.7 grams fat (8.1 grams saturated, 11.5 grams monounsaturated), 182.4 milligrams cholesterol, 46.5 grams protein, 36 grams carbohydrates, 0.9 grams fiber, 800.5 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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