Catalina Chicken

Tonight's meal again comes from the Food and Family Magazine, holiday 2005 issue. It turned out great. The only alteration I made was on the sauce. I didn't want to have to use just 1/2 a packet of dry onion soup mix and I really didn't think that was enough sauce for 6 pieces of chicken so I used the whole packet and a full cup of the catalina dressing and apricot jam. Here's the recipe:

2 tsp. vegetable oil
6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)

PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.

MIX dressing, jam and soup mix in small bowl. Pour over chicken.

BAKE 45 min. or until chicken is cooked through.