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Millie's Apricot Chicken

A West Virginia woman offers a recipe she learned from her first patient when she was fresh out of nursing school.

By Roberta Messner, Huntington, West Virginia

As appeared in

This delicious recipe was shared with the author very slowly and deliberately, but it proved to be well worth the effort.


1 (10 oz.) jar apricot preserves1 (8 oz.) jar Russian salad dressing (not creamy)
1 envelope Lipton onion soup mix8 single chicken breasts, skinless


1. In a large bowl, mix together the preserves, soup mix and salad dressing.

2. Place the chicken breasts in a 9x13 inch baking dish and marinate with the mixture overnight, if possible.

3. Bake covered in a 350-degree oven for one hour. Turn the chicken and bake uncovered for one half hour.

4. Baste occasionally with the mixture.

Serves eight.

Nutritional Information:  Calories: 280; Fat: 11g; Cholesterol: 75mg; Sodium: 980mg; Total Carbohydrates: 19g; Dietary Fiber: 1g; Sugars: 9g; Protein: 26g.

Don't miss Roberta's inspiring story of a patient who taught her about the rewards of patience.


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