My husband and I clash when it comes to food sometimes. We both tend to go for things that we grew up eating. Like, the other day I was making egg-in-the-holes for the kids and he was all “Eww! What is that?!” Because apparently when his mom did the egg and toast thing, she mixed everything together in a cup and he thought my way was completely wrong.

Well years ago I made that Dorito taco salad with Catalina dressing that is so delicious and I was sure he would love it.  Because who doesn’t love a taco salad made with Doritos and a sweet dressing? He didn’t like it. Because it wasn’t the taco salad he grew up with. And I could’ve hit him.

Every once in a while I get a random craving for that salad so when I stumbled upon this chicken recipe that calls for Catalina dressing, I knew I had to make it. Hoping to quell that craving, I guess! Y’all know I’m a sucker for onion soup mix in recipes too so really, this was a win all around. Plus who doesn’t like to have pink chicken? As long as it’s fully-cooked pink chicken!

Definitely put some foil in your pan before you make it. All the sugar in the dressing and preserves burn after awhile and really makes clean-up a pain. I learned the hard way.

One year ago: Marbled Chocolate Brioche
Two years ago: PB&J Cookies
Five years ago: Israeli Couscous with Pistachios and Apricots

Sweet and Tangy Chicken
adapted from Syrup and Biscuits
  • 1 pound boneless skinless chicken breasts
  • 1 package onion soup mix
  • 1 cup Catalina dressing
  • 1 cup apricot preserves
  1. Preheat oven to 400F. Line a 9x13-inch pan with aluminum foil to help with cleanup.
  2. In a mixing bowl, whisk together onion soup, Catalina dressing, and apricot preserves.
  3. Place chicken breasts in the prepared pan and pour sauce over top. Use a pastry brush to make sure it is coated well.
  4. Bake for about 1 hour, spooning sauce over the chicken every 15 minutes, or until the chicken is fully cooked.



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